7. Rhubarb-Berry Crumbles
Typically, strawberry and rhubarb are the two ingredients that go together, but for me, I use raspberries!
This crumble is a take on a cobbler and I gotta say, it tastes like a slice of the South!
So delicious ladies, try it.
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
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.