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Receta Michelle Howe's Passover Rhubarb Cobbler
by Global Cookbook

Michelle Howe's Passover Rhubarb Cobbler
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Ingredientes

  • 1 3/4 c. Sugar
  • 1/4 c. Quick-cooking tapioca
  • 4 c. Rhubarb pcs,1/2"
  • 1 c. Unsweetened raspberries
  • 2 Tbsp. Lemon juice
  • 1 c. Matzo meal
  • 1/2 c. Margarine or possibly butter
  • 1/8 tsp Grnd nutmeg Raspberry or possibly lemon sorbet

Direcciones

  1. In a shallow 2 qt baking dish, mix 1 1/4 c. sugar and tapioca. Add in rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 min to 1 hour to soften tapioca; mix several times. 2. Meanwhile, in a food processor or possibly a bowl, whirl or possibly rub together with your fingers the matzo meal, the remaining 1/2 c. sugar, margarine, and nutmeg till fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mix. Bake in a 375'F. oven till cobbler is bubbling in center and top is golden, about 1 hour. Let cold 15 min; spoon cobbler into bowls and top with sorbet, if you like. Re-Posted by Annette Johnsen 3-08-95