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Apple, Rhubarb And Sour Cherry Passover Cobbler recipe

Features for "Apple, Rhubarb And Sour Cherry Passover Cobbler"

Served as dessert. Vegetarian dish. Speciality: Kosher, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Ingredients for "Apple, Rhubarb And Sour Cherry Passover Cobbler"   (Click here for measurement conversion)

Topping
1 cup Matzo Meal
1/2 cup Potato Starch
1/2 cup packed Passover Brown Sugar
1/4 teaspoon Salt
1 dash ground Cinnamon
1/2 cup chilled Butter or dairy-free Margarine, cut into small pieces
2 Tablespoons fresh Orange Juice

Filling
5 cups sliced peeled Macintosh Apples (about 1 3/4 lb)
1 cup chopped frozen Rhubarb, thawed
2/3 cup Sugar
1/2 cup canned Pitted and drained Sour Cherries
1/4 cup fresh Orange Juice
2 Tablespoons Potato Starch
1/2 teaspoon ground Cinnamon

Method for "Apple, Rhubarb And Sour Cherry Passover Cobbler"

Preheat oven to 350 degrees F. Coat an 11x7 inch baking dish with vegetable cooking spray. To prepare topping, spoon matzah meal into a dry measuring cup; level with a knife. Whisk together matzah meal, potato starch, brown sugar, salt, and cinnamon. Cut in butter with a pastry blender or 2 knives until mixture resembles course meal. Add 2 tbsp orange juice and stir until moist. To prepare filling, combine all ingredients and toss gently. Press 1 1/2 cups matzah meal in the bottom of the prepared pan. Spoon fillingover crust and top evenly with mixture. Bake for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 10 minutes before serving.

Comments

Preparation time: 20 minutes
Cooking time: 1 1/4 hours
Serves: 10

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