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Rhubarb-Berry Crumbles

Crumble: A British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb, strawberries, and raspberries nestled under an oatless blend of butter, brown sugar, flour, salt, and grated orange zest.

  • Servings: 6
Rhubarb-Berry Crumbles

Source: Martha Stewart Living, August 2005


  • 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
  • Stub
  • Vanilla yogurt, for serving (optional)


  1. 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.

  2. 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.

  3. 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.

Reviews (3)

  • paigekapp 24 May, 2015

    I just made this for the first time. It was a HUGE HIT! I didn't have any orange, so I omitted the juice and zest. I picked the fresh rhubarb from my garden, and used equal parts strawberries and rhubarb (about 3 cups each) and baked in a single 2 & 1/2 qt baking dish and served with french vanilla ice cream. It was so delicious, I didn't even need the ice cream. I didn't know rhubarb could taste so good.

  • eayc 8 May, 2015

    I've been making this for years. It needs about 4 cups of rhubarb. The orange zest makes the recipe perfect - don't skip it. My favorite combination of fruits is rhubarb, strawberry, and blueberries. This is a winner of a recipe!

  • eayc 4 Jun, 2011

    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.

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