With the weather getting nice in Castle Rock, spring is around the corner! I love using rhubarb in the spring, and the consistency is great for a desert for those in braces (even with the crumble)! -Dr. Dan
- 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
- Vanilla yogurt, for serving (optional)
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.
CRUMBLE TOPPING INGREDIENTS
- 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
Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment(or just mix with your hands!). Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls