Apple, Rhubarb and Sour Cherry Passover Cobbler

• 1 cup matzo meal
• 12 cup potato starch
• 12 cup packed passover brown sugar
• 14 teaspoon salt
• 1 dash ground cinnamon
• 12 cup chilled butter or 12 cup dairy-free margarine, cut into small pieces
• 2 tablespoons fresh orange juice
• 5 cups sliced peeled mcintosh apples (about 1 3/4 lb)
• 1 cup chopped frozen rhubarb, thawed
• 23 cup sugar
• 12 cup canned pitted and drained sour cherry
• 14 cup fresh orange juice
• 2 tablespoons potato starch
• 12 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Coat an 11x7 inch baking dish with vegetable cooking spray.
2. To prepare topping, spoon matzah meal into a dry measuring cup; level with a knife.
3. Whisk together matzah meal, potato starch, brown sugar, salt, and cinnamon.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles course meal.
5. Add 2 tbsp orange juice and stir until moist.
6. To prepare filling, combine all ingredients and toss gently.
7. Press 1 1/2 cups matzah meal in the bottom of the prepared pan.
8. Spoon fillingover crust and top evenly with mixture.
9. Bake for 45 minutes or until filling is bubbly and crust is lightly browned.
10. Let stand 10 minutes before serving.

matzo meal, potato starch, brown sugar, salt, ground cinnamon, butter, orange juice, mcintosh apples, frozen rhubarb, sugar, sour cherry, orange juice, potato starch, ground cinnamon

Taken from www.food.com/recipe/apple-rhubarb-and-sour-cherry-passover-cobbler-222282 (may not work)