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
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…