Rhubarb Berry Crumbles


  • 1 ½ lbs rhubarb, cut crosswise into ¼-inch-thick slices, leaves discarded
  • 2 cups raspberries or sliced strawberries, or both
  • 1 ¼ cups sugar
  • 2 Tbsp instant tapioca
  • ½ tsp finely grated orange zest, plus 2 Tbsp fresh orange juice
  • Pinch of salt
  • Crumble Topping
  • Vanilla yogurt, for serving (optional)


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. Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 ½ 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.

Crumble toppingEdit

  • 6 Tbsp unsalted butter, softened
  • ¼ cup packed light-brown sugar
  • ¼ tsp finely grated orange zest)
  • 1 cup all-purpose flour
  • Pinch of salt

Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

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