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Gallery Rhubarb-Berry Crumbles Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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 for Rhubarb-Berry Crumbles Vanilla yogurt, for serving (optional)

Gallery Rhubarb-Berry Crumbles

Recipe Summary Servings: 6

Rhubarb-Berry Crumbles

Rhubarb-Berry Crumbles

Rhubarb-Berry Crumbles

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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 for Rhubarb-Berry Crumbles Vanilla yogurt, for serving (optional)

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.

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.

Reviews (3)

 Add Rating & Review     129 Ratings   5 star values:        16    4 star values:        21    3 star values:        53    2 star values:        33    1 star values:        6

Reviews (3)

Add Rating & Review     129 Ratings   5 star values:        16    4 star values:        21    3 star values:        53    2 star values:        33    1 star values:        6

Add Rating & Review

129 Ratings 5 star values: 16 4 star values: 21 3 star values: 53 2 star values: 33 1 star values: 6

129 Ratings 5 star values: 16 4 star values: 21 3 star values: 53 2 star values: 33 1 star values: 6

129 Ratings 5 star values: 16 4 star values: 21 3 star values: 53 2 star values: 33 1 star values: 6

  • 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.

    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.

Rating: 5 stars

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!

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.

Rating: Unrated

All Reviews for Rhubarb-Berry Crumbles

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rhubarb-Berry Crumbles

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest