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1 3/4 c Sugar

1/4 c Quick-cooking tapioca

4 c Rhubarb pieces,1/2"

1 c Unsweetened raspberries

2 tb Lemon juice

1 c Matzo meal

1/2 c Margarine or butter

1/8 ts Ground nutmeg

Raspberry or lemon sorbet 1. 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.

2. 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, then crumble over rhubarb mixture. Bake in a 375'F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.