Rhubarb-Berry Crumbles
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Martha Stewart Living, August 2005
- Yield Serves 6
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Ingredients
- 1 1/2 pounds rhubarb, cut crosswise into 1/4-inch-thick slices, leaves discarded
- 2 cups raspberries, or sliced strawberries, or a combination
- 1 1/4 cups sugar
- 2 tablespoons instant tapioca
- 1/2 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
- Pinch of salt
- Crumble Topping
- Vanilla yogurt, for serving (optional)
Directions
- Preheat oven to 375 degrees. Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl. Let stand 15 minutes, stirring occasionally.
- Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter). Transfer baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with topping, dividing evenly.
- Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on sheet on a wire rack 30 minutes. Serve with yogurt, if desired.
This is a favorite dessert. I served it a number of times and each time I get compliments. A friend of my mom's said it was the best dessert ever served at PEO. At book club, a friend said it was the best thing she has ever put in her mouth. I think the recipe should read 1 1/2 cups of rhubarb, not pounds. Also, I cut the sugar in half - I like it a little sour with the sweet crumble on the top. Perfect with vanilla yogurt or ice cream.