Rhubarb-Berry Crumbles

• 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 (recipe follows)
• Vanilla yogurt, for serving (optional)
• 6 tablespoons unsalted butter, softened
• 1/4 cup packed light-brown sugar
• 1/4 teaspoon finely grated orange zest (for Rhubarb-Berry Crumbles; optional)
• 1 cup all-purpose flour
• Pinch of salt
• (makes about 1 3/4 cups)

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)