7. Rhubarb-Berry Crumbles

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.

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