Passover Rhubarb Cobbler

Ingredients

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

Directions

 * 1) In a shallow 2 quart baking dish, mix 1 1/4 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 1/2 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. oven until cobbler is bubbling in center and top is golden brown, about 1 hour.
 * 7) Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.