Apple, Rhubarb and Sour Cherry Passover Cobbler

I meant to post this during Passover, but I could never find the time. This was posted in the Canadian Jewish News. Although Passover has ended it probably can still be made using the leftover ingredients you may have.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• Topping

• 1  cup matzo meal
• 1⁄2 cup potato starch
• 1⁄2 cup  packed passover brown sugar
• 1⁄4 teaspoon salt
• 1  dash ground cinnamon
• 1⁄2 cup  chilled butter or 1⁄2 cup  dairy-free margarine, cut into small pieces
• 2  tablespoons  fresh orange juice

• Filling

• 5  cups  sliced peeled mcintosh apples (about 1 3/4 lb)
• 1  cup  chopped frozen rhubarb, thawed
• 2⁄3 cup sugar
• 1⁄2 cup  canned pitted and drained sour cherry
• 1⁄4 cup  fresh orange juice
• 2  tablespoons potato starch
• 1⁄2 teaspoon ground cinnamon

Directions

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. Add 2 tbsp orange juice and stir until moist.
5. To prepare filling, combine all ingredients and toss gently.
6. Press 1 1/2 cups matzah meal in the bottom of the prepared pan. Spoon fillingover crust and top evenly with mixture.
7. Bake for 45 minutes or until filling is bubbly and crust is lightly browned.
8. Let stand 10 minutes before serving.