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Apple, Rhubarb, and Sour Cherry Passover Cobbler

Yield 10 servings
Potato starch is sometimes called potato flour. This sweet-tart cobbler is a refreshing change from traditional Passover desserts of chocolate, nuts, and sponge cakes.

Ingredients

  • Topping:
  • 1 cup unsalted matzo meal
  • 1/2 cup potato starch
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • Dash of ground cinnamon
  • 1/2 cup chilled butter, cut into small pieces
  • 2 tablespoons fresh orange juice
  • Filling:
  • 5 cups sliced peeled McIntosh apples (about 1 3/4 pounds)
  • 1 cup chopped frozen rhubarb, thawed
  • 2/3 cup sugar
  • 1/2 cup canned pitted sour cherries, drained
  • 1/4 cup fresh orange juice
  • 2 tablespoons potato starch
  • 1/2 teaspoon ground cinnamon
  • Cooking spray

Nutrition Information

  • calories 291
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 5.7 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 1.3 g
  • carbohydrate 52.3 g
  • fiber 3.3 g
  • cholesterol 25 mg
  • iron 1.2 mg
  • sodium 157 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare topping, spoon the matzo meal into a dry measuring cup; level with a knife. Combine matzo meal and next 4 ingredients (matzo meal through dash of cinnamon), stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2 tablespoons orange juice; stir just until moist.

  3. To prepare filling, combine apples and next 6 ingredients (apples through 1/2 teaspoon cinnamon); toss gently.

  4. Press 1 1/2 cups matzo mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Spoon filling over crust; top evenly with remaining matzo mixture. Bake at 350° for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 10 minutes before serving.