Passover rhubarb cobbler

1 3/4 c  Sugar
    1/4 c  Quick-cooking tapioca
      4 c  Rhubarb pieces,1/2"
      1 c  Unsweetened raspberries
      2 tb Lemon juice
      1 c  Matzo meal
    1/2 c  margarine or butter
    1/8 ts Ground nutmeg
           Raspberry or lemon sorbet
 
  1. In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add
  rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand
  15 minutes to 1 hour to soften tapioca; mix several times.
  
  2. Meanwhile, in a food processor or a bowl, whirl or rub together with
  your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and
  nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble
  over rhubarb mixture. Bake in a 375'F. oven until cobbler is bubbling in
  center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon
  cobbler into bowls and top with sorbet, if desired.