Passover Rhubarb Cobbler
Passover is a Jewish holiday observed in the springtime, but this fruity and delectable dessert is good any time of the year. If you do not wish to eat cornstarch feel free to substitute instant tapioca pudding in equal amounts.
- Yield
- 8 Servings
- Serving size
- 1/8 of recipe
- Rating
- 3.27 of 5 (98 ratings)
Food groups
- Fruit: 3/4 cups
- Grains: 1 ounces
Ingredients
- 1 3/4 cups sugar, divided
- 1/4 cup cornstarch*
- 4 cups rhubarb pieces, 1/2-inch
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- 1 cup matzo meal
- 1 stick (1/2 cup) unsalted butter (or margarine)
- 1/8 teaspoon ground nutmeg
- lemon sorbet or whipped cream (optional)
Directions
- Wash hands with soap and water.
- In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and cornstarch*.
- Add rhubarb, raspberries, and lemon juice - mixing gently but thoroughly.
- 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 to create fine crumbs.
- Squeeze matzo mixture 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 or whipped cream (optional).
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 372.64 |
| Total Fat | 12.06 g |
| Saturated Fat | 7.21 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 30.37 mg |
| Carbohydrates | 64.61 g |
| Dietary Fiber | 2.82 g |
| Total Sugars | 45.27 g |
| Added Sugars included | 44 g |
| Protein | 2.37 g |
| Calcium | 63 mg |
| Potassium | 229 mg |
| Sodium | 5.91 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 16 mg |
| Phosphorus | 31 mg |
| Selenium | 7 mg |
| Zinc | 0 mg |
| Vitamin A | 100 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 10 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 20 mcg |
| Folate | 11 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 10 mg |
Notes
* If you do not wish to eat cornstarch feel free to substitute instant tapioca pudding in equal amounts.
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Source
Recipe by: Prairie Fare — North Dakota State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/passover-rhubarb-cobbler. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.