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Passover Rhubarb Cobbler

Name: Passover Rhubarb Cobbler
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Ingredients: 1 3/4 cups sugar, divided; 1/4 cup cornstarch*; 4 cups rhubarb pieces, 1/2-inch; 1 cup fresh raspberries; 2 tablespoons lemon juice; 1 cup matzo meal; 1 stick (1/2 cup) unsalted butter; 1/8 teaspoon ground nutmeg; lemon sorbet or whipped cream

Passover is a Jewish holiday observed in the springtime, but this fruity and delectable dessert is good any time of the year. If you do not wish to eat cornstarch feel free to substitute instant tapioca pudding in equal amounts.

1 h 35 min8 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/8 of recipe

373

カロリー

タンパク質

65g

炭水化物

12g

脂質

食物繊維

45g

糖類

6mg

ナトリウム

飽和脂肪酸 7 g · コレステロール 30 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

sugar, divided
1 3/4 cups
cornstarch*
1/4 cup
rhubarb pieces, 1/2-inch
4 cups
fresh raspberries
1 cup
lemon juice
2 tablespoons
matzo meal
1 cup
stick (1/2 cup) unsalted butter
1 · or margarine
ground nutmeg
1/8 teaspoon
lemon sorbet or whipped cream
optional

作り方

1
Wash hands with soap and water.
2
In a shallow 2-quart baking dish, combine 1 1/4 cups sugar and cornstarch*. Add rhubarb, raspberries, and lemon juice - mixing gently but thoroughly.
3
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 to create fine crumbs.
4
Squeeze matzo mixture to compact into lumps, then crumble over rhubarb mixture.
5
Baked in oven at 375 degrees F until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes.
6
Spoon cobbler into bowls and top with sorbet or whipped cream (optional).

出典: USDA MyPlate Kitchen · Prairie Fare North Dakota State University Extension Service

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