Passover Rhubarb Cobbler

Preheat oven to 350°F. Combine 1¼ cups sugar with quick-cooking tapioca in a small bowl and set aside.

Place rhubarb pieces and raspberries in a 9-inch square baking dish or similar casserole. Pour lemon juice over the fruit and sprinkle the sugar-tapioca mixture evenly over the top, tossing gently to distribute.

In a separate bowl, combine matzo meal, ½ cup sugar, and ground nutmeg. Cut margarine or butter into small pieces and work it into the matzo meal mixture using a fork or fingertips until the texture resembles coarse breadcrumbs.

Sprinkle the matzo meal topping evenly over the fruit mixture, pressing lightly so it adheres but remains crumbly.

Bake at 350°F for 35 minutes until the topping is golden brown and the fruit is tender and bubbling around the edges.

Remove from oven and cool for 5–10 minutes before serving. Scoop into bowls and top each serving with a small portion of raspberry or lemon sorbet.