Apple Rhubarb Cobbler

This simple dessert, writes Marcy Goldman in her "Treasure of Jewish Holiday Baking" (Broadway, $17.95) is "a refreshing change from chocolate, nuts and sponge cakes. Substitute cranberries or raspberries for the rhubarb, if you like, for a rosy and tart filling, or substitute apricots (fresh or canned) for a sweeter filling. Almost any combination of fruits will work."

Crumbled topping

1 1/2 cups potato starch

1 cup matzoh meal

1/3 cup brown sugar

2 teaspoons sugar or vanilla sugar

Pinch ground cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) unsalted Passover margarine or unsalted butter

1/4 cup orange juice

Apple rhubarb filling

6 cups peeled and sliced apples

1 cup coarsely chopped rhubarb

3/4 cup granulated sugar

1 teaspoon cinnamon

1/4 cup orange juice

2 tablespoons potato starch

1. Preheat oven to 350 degrees. Generously grease a 9-by-13-inch or 8-by-10-inch rectangular pan, or a 10-inch springform pan.

2. For the crumbled topping, in a medium bowl, combine the dry ingredients. Cut the margarine or butter into the dry mixture. Stir in the orange juice to make a crumbly topping that just hold together. Set aside.

3. In a large bowl, toss all the filling ingredients together. Sprinkle half the crumble topping over the bottom of the greased pan, and press very slightly.

4. Spoon on the fruit filling. Sprinkle the remaining crumble topping over the fruit. Bake until the fruit is bubbling and the top is lightly golden (25 to 35 minutes). Cool well in the pan before serving. Makes 6 to 8 servings.