Rhubarb Raspberry Matzo Crumble

Ingredients

• 1 3/4 cups sugar, divided
• 1/4 cup quick-cooking tapioca
• 4 cups rhubarb pieces, 1/2-inch
• 1 cup unsweetened raspberries
• 2 tablespoons lemon juice
• 1 cup matzo meal
• 1 stick unsalted butter or margarine (1/2 cup)
• 1/8 teaspoon ground nutmeg
• Lemon sorbet or whipped cream (optional)

Method

1. 1 In a 2-quart baking dish, combine 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently. Let stand 15 minutes to 1 hour to soften tapioca, mixing several times.
2. 2 In a food processor or bowl, combine matzo meal, remaining 1/2 cup sugar, butter, and nutmeg. Process or rub with fingers until fine crumbs form.
3. 3 Squeeze matzo mixture into lumps, then crumble evenly over the rhubarb mixture.
4. 4 Bake at 375°F for about 1 hour until bubbling in center and top is golden brown. Let cool 15 minutes.
5. 5 Spoon into bowls and top with lemon sorbet or whipped cream if desired.