Michelle Howe's Passover Rhubarb Cobbler

Michelle Howe's Passover Rhubarb Cobbler Recipe - A Delicious Dessert for the Holidays

Preparation time: 15 minutes to 1 hour | Cooking time: 1 hour | Servings: 6-8

Introduction

Michelle Howe's Passover Rhubarb Cobbler is a delicious and unique dessert that is perfect for the Passover holiday. This cobbler combines the tartness of rhubarb with the sweetness of raspberries, creating a perfect balance of flavors. Topped with a crispy matzo meal crumble, this dessert is sure to be a hit at your Passover seder.

History

This recipe for Passover Rhubarb Cobbler has been passed down through generations in Michelle Howe's family. It is a traditional dessert that is often served during the Passover holiday, when many Jewish families abstain from eating leavened bread and other foods that are not kosher for Passover. The combination of rhubarb and raspberries in this cobbler is a nod to the spring season, when rhubarb is in season and at its peak freshness.

Ingredients

1.75 cups sugar
0.25 cups quick-cooking tapioca
4 cups rhubarb pieces, 0.5"
1 cup unsweetened raspberries
2 tbsp lemon juice
1 cup matzo meal
0.5 cup margarine or butter
0.13 tsp ground nutmeg
raspberry or lemon sorbet

How to prepare

In a shallow 2 qt (1.89 liter) baking dish, combine 1.25 cups of sugar and tapioca.
Add rhubarb, raspberries, and lemon juice; gently mix until well combined.
Allow the mixture to stand for 15 minutes to 1 hour to soften the tapioca, stirring occasionally.
Meanwhile, in a food processor or a bowl, process or mix together the matzo meal, the remaining 0.5 cup of sugar, margarine, and nutmeg until fine crumbs form.
Press the mixture together to form lumps, then crumble it over the rhubarb mixture.
Bake in a preheated oven at 375°F (191°C) until the cobbler is bubbling in the center and the top is golden brown, approximately 1 hour.
Allow the cobbler to cool for 15 minutes, then spoon it into bowls and top with sorbet, if desired.

Variations

Substitute strawberries for raspberries for a different flavor profile.
Add a sprinkle of cinnamon to the matzo meal crumble for a warm and spicy kick.

Cooking Tips & Tricks

Be sure to allow the rhubarb mixture to stand for at least 15 minutes before baking to allow the tapioca to soften and thicken the filling.

- Make sure to crumble the matzo meal mixture evenly over the top of the cobbler to ensure a crispy and golden brown topping.

- Serve the cobbler warm with a scoop of sorbet for a refreshing and delicious dessert.

Serving Suggestions

Serve the Passover Rhubarb Cobbler warm with a scoop of sorbet or a dollop of whipped cream for a delicious and refreshing dessert.

Cooking Techniques

Be sure to mix the rhubarb mixture gently to avoid breaking up the fruit pieces.

- Press the matzo meal crumble mixture together lightly to form lumps for a crispy topping.

Ingredient Substitutions

Use margarine instead of butter for a dairy-free version of this cobbler.

- Substitute cornstarch for tapioca if desired.

Make Ahead Tips

The rhubarb mixture can be prepared and refrigerated up to 24 hours in advance. Add the matzo meal crumble just before baking.

Presentation Ideas

Serve the Passover Rhubarb Cobbler in individual ramekins for a more elegant presentation. - Garnish with fresh mint leaves or a sprinkle of powdered sugar for a decorative touch.

Pairing Recommendations

Pair this cobbler with a glass of sweet dessert wine or a cup of hot tea for a perfect ending to your Passover meal.

Storage and Reheating Instructions

Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 30g

Fats

- Total Fat: 8g

- Saturated Fat: 4g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 8mg

- Calcium: 50mg

- Iron: 1mg

Alergens

Contains: Wheat (matzo meal)

Summary

This Passover Rhubarb Cobbler is a sweet and tangy dessert that is relatively low in calories and fat. It is a good source of vitamin C and calcium, making it a nutritious option for your Passover meal.

Summary

Michelle Howe's Passover Rhubarb Cobbler is a delicious and unique dessert that is perfect for the Passover holiday. With a sweet and tangy rhubarb filling and a crispy matzo meal crumble topping, this cobbler is sure to be a hit with your family and friends. Serve it warm with a scoop of sorbet for a refreshing and satisfying end to your Passover meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Michelle Howe's Passover Rhubarb Cobbler. It was a warm spring day, and I was visiting my friend Sarah for lunch. As we chatted over cups of tea, she brought out a freshly baked cobbler that filled the room with the sweet aroma of rhubarb and cinnamon.

"This is a recipe I got from my friend Michelle," Sarah explained as she served us each a generous portion. "It's perfect for Passover, and it's always a hit with my family."

I took a bite of the cobbler, and I was instantly hooked. The tartness of the rhubarb perfectly balanced the sweetness of the sugar, and the crispy crumble topping added the perfect crunch. I knew right then and there that I needed to get my hands on the recipe.

"Could you ask Michelle for the recipe for me?" I asked Sarah eagerly.

Sarah nodded with a smile. "I'll make sure to get it for you, dear."

A few days later, Sarah called me with the good news. Michelle had been more than happy to share her recipe, and she even included a few tips and tricks to make sure it turned out just right. I eagerly scribbled down the ingredients and instructions, and I couldn't wait to get into the kitchen and start baking.

As I gathered the ingredients for the cobbler, memories flooded back to me of all the different recipes I had collected over the years. Some came from cookbooks, others from cooking shows on TV, and some, like Michelle's Passover Rhubarb Cobbler, came from friends and family. Each recipe told a story, and each dish brought back memories of shared meals and special occasions.

I preheated the oven and started chopping the rhubarb, the bright red stalks reminding me of the rhubarb patch my own grandmother used to tend in her garden. She would harvest the rhubarb each spring and make delicious pies and jams that we would enjoy together on lazy summer afternoons.

As I mixed the rhubarb with sugar and cinnamon, the familiar scent filled the kitchen, and I couldn't help but smile. Cooking had always been a passion of mine, and I loved the way it brought people together and created lasting memories. I thought of all the dinners I had cooked for my own family, the holiday meals and Sunday roasts that had been shared around the table with laughter and love.

The cobbler went into the oven, and as it baked, the sweet smell of rhubarb and cinnamon wafted through the house. I set the timer and waited anxiously for it to be done.

When the timer finally beeped, I pulled the cobbler out of the oven, the golden brown crumble topping glistening in the light. I couldn't resist taking a bite right then and there, and as the sweet and tangy flavors exploded on my tongue, I knew that Michelle's Passover Rhubarb Cobbler would become a new favorite in my collection of recipes.

I packaged up a portion of the cobbler to share with Sarah as a thank you for introducing me to this delicious dish. As I drove over to her house, the warm cobbler sitting beside me on the passenger seat, I thought about all the recipes I had collected over the years and the stories they told.

Cooking had always been more than just a way to feed my family; it was a way to connect with others, to share a piece of myself through the food I made. And as I handed Sarah the cobbler and watched her take a bite, a smile spreading across her face, I knew that the tradition of sharing recipes and stories would continue for generations to come.