Rhubarb-Berry Crumbles

  1. Preheat the oven to 375F.
  2. Stir together the rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl.
  3. Let stand 15 minutes, stirring occasionally.
  4. Divide the rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter).
  5. Transfer the baking dishes to a rimmed baking sheet lined with parchment paper.
  6. Sprinkle with the topping, dividing evenly.
  7. Bake until the topping turns golden and the juices are bubbling, 30 to 35 minutes.
  8. Let cool on the sheet on a wire rack 30 minutes.
  9. Serve with yogurt, if desired.
  10. Put the butter, brown sugar, and orange zest, if desired, in the bowl of an electric mixer fitted with the paddle attachment.
  11. Mix on medium speed until creamy.
  12. Stir in the flour and salt.
  13. Work the mixture through your fingers until it forms coarse crumbs ranging in size from peas to gumballs.

rhubarb, raspberries, sugar, tapioca, orange zest, salt, crumble topping, vanilla yogurt, unsalted butter, lightbrown sugar, orange zest, flour, salt

Taken from www.epicurious.com/recipes/food/views/rhubarb-berry-crumbles-392899 (may not work)

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