Passover Rhubarb Strawberry Cobbler

Ingredients:

Topping

• 1 cup matzo meal
• ½ cup brown sugar
• ¼ tsp salt
• 1 dash cinnamon
• ½ cup butter (chilled)
• 2 tbsp orange juice (fresh)

Filling

• 1½ lb rhubarb (5 to 6 c , cut into 1)
• 2 cups strawberries (stemmed and sliced)
• ½ cup sugar (scant)
• 2 tbsp potato starch (use as binder for fruit)
• 1 tsp orange peel (grated)

Instructions:

1. Preheat oven to 375°
2. In a large bowl, mix the rhubarg and strawberries with the sugar, potato starch and orange zest.  Let sit to macerate for 30 minutes to 1 hour.
3. In another bowl, combine the matzo meal, brown sugar, salt and cinnamon.  Add butter and blend well. Add orange juice and squeeze to compact into lumps.
4. Optional: precook the rhubarb and strawberries for about 10 minutes in a pot
5. Pour fruit mixture into a 2 - 1/2 quart casserole dish. 
6. Sprinkle the topping over the rhubarb mixture.
7. Bake for 40 minutes to one hour.
8. Let stand 10 minutes before serving.

Servings: 8

Source: Adapted from Cathy Shiovitz's Passover Cobbler