Michelle Howe's Passover Rhubarb Cobbler

Ingredients

 * 1 3/4 	cup  	Sugar
 * 1/4 	cup 	quick-cooking tapioca
 * 4 	cup 	rhubarb pieces, ½"
 * 1 	cup 	Unsweetened raspberries
 * 2 	tbsp 	lemon juice
 * 1 	cup 	Matzo meal
 * 1/2 	cup 	margarine or butter
 * 1/8 	tsp 	Ground nutmeg
 * raspberry or lemon sorbet

Directions
In a shallow 2 quart baking dish, mix 1 ¼ 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 ½  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.