Rhubarb-Berry Crumbles

Martha Stewart
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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 oat less blend of butter, brown sugar, flour, salt, and grated orange zest.

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Yield

  • Serves 6

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

  1. Preheat oven to 375°F. 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.

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