Apple, Rhubarb, and Sour Cherry Passover Cobbler

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.

Yield:

10 servings

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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

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.

Note:

Marcy Goldman,

April 2004