Get ready to transform the humble rhubarb into a show-stopping Passover dessert that will have everyone at your table asking for seconds! Michelle Howe's Passover Rhubarb Cobbler is not just a recipe; it's a culinary experience that bridges tradition and tantalizing flavor. Imagine a dessert that's both kosher for Passover and irresistibly delicious - crisp rhubarb, sweet sugar, and a perfectly golden topping that melts in your mouth. This isn't just another dessert; it's a celebration of seasonal ingredients and Jewish culinary heritage that will become the star of your holiday table.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup matzo meal
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the cobbler will bake evenly.
- In a large mixing bowl, combine the chopped rhubarb and sugar. Toss them together until the rhubarb is well coated with sugar. Let this mixture sit for about 10 minutes to allow the rhubarb to release some of its juices.
- After the rhubarb has rested, add the matzo meal, melted butter, vanilla extract, and salt to the bowl. Mix everything together until the rhubarb is evenly coated with the dry ingredients and the mixture is well combined.
- In a separate bowl, mix the water with the rhubarb mixture to create a syrupy consistency. Stir until everything is well incorporated.
- Pour the rhubarb mixture into a greased 9x13 inch baking dish, spreading it out evenly across the bottom of the dish.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the rhubarb is tender and the top is slightly golden.
- Once baked, remove the cobbler from the oven and let it cool for a few minutes before serving. This allows the juices to thicken slightly.
- Serve the cobbler warm, optionally with a scoop of vanilla ice cream or whipped cream for added indulgence.
Tips
- • For the most vibrant flavor, use fresh, bright red rhubarb stalks that are firm to the touch. • Allow the rhubarb to sit with sugar for a full 10 minutes to release natural juices and enhance sweetness. • Use a ceramic or glass baking dish for even heat distribution and a more consistent bake. • Don't skip letting the cobbler rest after baking - this helps the juices thicken and intensify the flavor. • For a dairy-free version, substitute coconut oil for butter to keep the recipe Passover-friendly. • Serve warm for the best texture and flavor experience, ideally with a dollop of non-dairy whipped topping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
