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Troubles are like babies; they only grow by nursing.

       ---unknown

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And when ye spread forth your hands, I will hide mine eyes from you: yea, when ye make many prayers, I will not hear: your hands are full of blood.

       --- Isaiah v 1:15, Sierra Verse #17669

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Category:

COBBLER

Title:

BART'S PASSOVER RHUBARB COBBLER

Ingredients:

1-3/4 cups sugar
1 cup matzo meal
1/4 cup quick-cooking tapioca
1/2 cup margarine or butter
4 cups rhubarb pieces
1/8 teaspoon ground nutmeg
1 cup unsweetened raspberries
raspberry or lemon sorbet
2 tablespoons lemon juice

Instructions:

In a shallow 2 quart baking dish, mix 1-1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice. Mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca, mix several times. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, and then crumble over rhubarb mixture. Bake in a 375 oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool for 15 minutes. Spoon cobbler into bowls and top with sorbet, if desired.

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