Michelle Howe's Passover Rhubarb Cobbler

Ingredients

 * 1¾ cup sugar
 * ¼ cup quick-cooking tapioca
 * 4 cup rhubarb pieces, ½"
 * 1 cup unsweetened raspberries
 * 2 tbsp lemon juice
 * 1 cup matzo meal
 * ½ cup margarine or butter
 * ⅛ tsp ground nutmeg
 * raspberry or lemon sorbet

Directions

 * 1) In a shallow 2 quart baking dish, mix 1 ¼ cups sugar and tapioca.
 * 2) Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly.
 * 3) Let stand 15 minutes to 1 hour to soften tapioca; mix several times.
 * 4) 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.
 * 5) Squeeze to compact into lumps, then crumble over rhubarb mixture.
 * 6) Bake in a 375 °F.
 * 7) Oven until cobbler is bubbling in center and top is golden brown, about 1 hour.
 * 8) Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.