Apple, Rhubarb, And Sour Cherry Passover Cobbler

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 10 minutes before serving.

topping, unsalted matzo meal, potato starch, brown sugar, salt, ground cinnamon, chilled butter, orange juice, filling, apples, frozen rhubarb, sugar, sour cherries, orange juice, potato starch, ground cinnamon, cooking spray

Taken from www.myrecipes.com/recipe/apple-rhubarb-sour-cherry-passover-cobbler (may not work)