Rhubarb-Berry Crumbles

Rating: 3.06 stars
129 Ratings
  • 5 star values: 16
  • 4 star values: 21
  • 3 star values: 53
  • 2 star values: 33
  • 1 star values: 6

A crumble is the 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.

Martha Stewart Living, August 2005

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Recipe Summary test

Servings:
6
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Ingredients

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.

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  • 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.

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Reviews (3)

129 Ratings
  • 5 star values: 16
  • 4 star values: 21
  • 3 star values: 53
  • 2 star values: 33
  • 1 star values: 6
Martha Stewart Member
Rating: 5 stars
05/24/2015
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.
Martha Stewart Member
Rating: 5 stars
05/08/2015
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!
Martha Stewart Member
Rating: Unrated
06/04/2011
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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