Apple, Rhubarb, and Sour Cherry
Passover Cobbler

Yield: 10 servings
Source: Cooking Light Magazine, April 2004
CL Comments: 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.
Comments from a cook in CA: Delicious. I earmarked this for Passover but did not make it until after the Holiday. It was really good. No one guessed the secret ingredient (matzo meal). I used cornstarch instead of potato starch (it is not quite a 1:1 substitution) and fresh rhubarb. *portions as written were too generous for a WW so I served smaller portions which decreased points.*

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

INSTRUCTIONS:

  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.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
CALORIES 291 (30% from fat); FAT 9.8g (sat 5.7g, mono 2.8g, poly 0.5g); PROTEIN 1.3g; CARB 52.3g; FIBER 3.3g; CHOL 25mg; IRON 1.2mg; SODIUM 157mg; CALC 27mg;

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