---------- Recipe via Meal-Master (tm) v8.02
  Categories: Jewish, Desserts, Ethnic, Holidays
       Yield: 8 servings
   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                    
   1. In a shallow 2 quart baking dish, mix 1 1/4 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.
   2. 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. 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.