RHUBARB RASPBERRY CRUMBLE RECIPE

It’s Rhubarb Season! I adore the tartness-sweetness of rhubarb in desserts. So, look for stalks that are firm, crisp and blemish free, if the leaves are attached, be sure they are not wilted; and store rhubarb unwashed, in the refrigerator for up to one week.

Now, watch and learn how to make this super easy and quick Rhubarb Raspberry Crumble. A crumble is a mixture of fruit topped with a crunchy topping; the result is similar to a crisp. These individual servings crumble are made with rhubarb and raspberries (however, feel free to use strawberries or any berries in season) topped with a blend of butter, brown sugar, flour, and grated orange zest. If you are a rhubarb lover or aren’t a rhubarb convert, this simple dessert will sure win you over.

Rhubarb Raspberry Crumble
Makes 6 servings

You’ll need: 6 small ceramic baking dishes (1 cup capacity and 5-1/2 inches in diameter)

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 granulated sugar
2 Tablespoons instant tapioca
1/2 teaspoon finely grated orange zest, plus 2 Tablespoons fresh orange juice
Pinch of salt

Crumble Topping
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

Vanilla yogurt, for serving (optional)

*** For directions watch the video.

Want more rhubarb recipes? Try these…

Rhubarb Meringue Pie
Rhubarb Meringue Pie
Pavlova with Rhubarb and Pistachios
Pavlova with Rhubarb and Pistachios
Mini Rhubarb and Raspberry Galettes
Mini Rhubarb and Raspberry Galettes