Passover Rhubarb Cobbler

Passover Rhubarb Cobbler Recipe - USA

Region / culture: USA | Preparation time: 15 minutes to 1 hour | Cooking time: 1 hour | Servings: 6-8

Introduction

Passover Rhubarb Cobbler is a delicious and fruity dessert that is perfect for the spring season. This cobbler is made with a combination of rhubarb, raspberries, and a crispy matzo meal topping. It is a great way to enjoy the flavors of the season while also sticking to the dietary restrictions of Passover.

History

Passover Rhubarb Cobbler is a modern twist on the classic fruit cobbler dessert. The use of matzo meal in the topping makes it suitable for Passover, as it is a non-leavened bread product. The combination of tart rhubarb and sweet raspberries creates a perfect balance of flavors in this dessert.

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 the raspberries with strawberries or blackberries for a different flavor profile.
Add a sprinkle of cinnamon or cardamom to the matzo meal topping for a warm and spicy twist.

Cooking Tips & Tricks

Make 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.

- Be sure to crumble the matzo meal topping evenly over the fruit mixture to ensure a crispy and delicious topping.

- Serve the cobbler warm with a scoop of sorbet for a refreshing and sweet finish to the meal.

Serving Suggestions

Serve the Passover Rhubarb Cobbler warm with a scoop of vanilla or raspberry sorbet for a refreshing and sweet finish to the meal.

Cooking Techniques

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

- Press the matzo meal topping together to form lumps before crumbling it over the fruit mixture for a crispy and textured topping.

Ingredient Substitutions

Substitute margarine for butter to make this recipe dairy-free.

- Use cornstarch instead of tapioca for thickening the fruit mixture.

Make Ahead Tips

The rhubarb mixture can be prepared and refrigerated overnight before baking.

- The matzo meal topping can be made ahead and stored in an airtight container until ready to use.

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

Serve the cobbler with a glass of sweet dessert wine or a cup of hot tea for a perfect ending to the 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 until warmed through.

Nutrition Information

Calories per serving

310

Carbohydrates

- Total Carbohydrates: 52g

- Dietary Fiber: 2g

- Sugars: 34g

Fats

- Total Fat: 8g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 8mg

- Calcium: 50mg

- Iron: 1mg

Alergens

Contains: Wheat (matzo meal)

Summary

Passover Rhubarb Cobbler is a sweet and fruity dessert that is relatively low in fat and protein, but higher in carbohydrates due to the sugar content. It is a delicious treat to enjoy during the Passover holiday.

Summary

Passover Rhubarb Cobbler is a delicious and fruity dessert that is perfect for the spring season. With a crispy matzo meal topping and a sweet and tart fruit filling, this cobbler is a great way to enjoy the flavors of the season while also sticking to the dietary restrictions of Passover. Serve warm with a scoop of sorbet for a refreshing and sweet finish to the meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a beautiful spring day, with the sun shining brightly and the birds chirping happily in the trees. I was walking through the local farmer's market, browsing the stalls for fresh produce to use in my cooking.

As I passed by one particularly colorful stall, I noticed a bundle of vibrant red rhubarb. Rhubarb always reminded me of my childhood, when my mother would make delicious rhubarb pies for us to enjoy. I decided to buy some of the rhubarb, feeling inspired to create a new dish with it.

I continued my shopping, picking up some eggs, sugar, and other ingredients that I thought would pair well with the rhubarb. As I walked back home, the idea for a Passover rhubarb cobbler suddenly popped into my head. I had never made a cobbler before, but I was eager to try something new.

When I got home, I immediately set to work in the kitchen. I chopped up the rhubarb into small pieces, then mixed it with sugar and lemon juice to create a sweet and tangy filling. In a separate bowl, I combined flour, sugar, and butter to make a crumbly topping for the cobbler.

As I worked, memories of my mother and grandmother flooded my mind. They were both amazing cooks who had passed down their love of food and cooking to me. I could almost hear their voices guiding me as I measured and mixed the ingredients together.

Once the cobbler was assembled, I popped it into the oven and waited anxiously for it to bake. The sweet aroma of rhubarb and cinnamon filled the kitchen, making my mouth water in anticipation. When the timer finally dinged, I pulled the cobbler out of the oven and marveled at how golden and bubbling it looked.

I couldn't wait to taste it. I scooped a generous portion of the cobbler onto a plate and took a bite. The flavors exploded in my mouth – the tartness of the rhubarb perfectly balanced by the sweetness of the sugar and the crunch of the topping. It was absolutely delicious.

I knew then that this recipe was something special. It had the perfect combination of flavors and textures, and it reminded me of all the wonderful meals I had shared with my family over the years. I decided to name it Passover Rhubarb Cobbler, in honor of the holiday that was just around the corner.

I made the cobbler again for the Passover Seder that year, and it was a huge hit with my family. They all raved about the unique and delicious dessert, and begged me for the recipe. I was happy to share it with them, knowing that it would become a new tradition in our family.

Over the years, I have continued to make the Passover Rhubarb Cobbler for my family and friends. Each time I bake it, I am transported back to that sunny day at the farmer's market when I first discovered the recipe. It is a reminder of the love and joy that cooking and sharing food can bring into our lives.

I am grateful for all the wonderful recipes I have collected over the years, but the Passover Rhubarb Cobbler will always hold a special place in my heart. It is a testament to the power of food to bring people together and create lasting memories. And for that, I am truly grateful.