1 3/4 c  Sugar
1/4 c  Quick-cooking tapioca
4 c  Rhubarb pieces,1/2"
1 c  Unsweetened raspberries
2 tb Lemon juice
1 c  Matzo meal
1/2 c  Margarine or butter
1/8 ts Ground nutmeg
Raspberry or lemon sorbet

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 375F. 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.