Rhubarberry Crumble

prepared by and photo by Emily Doscher

Sweet meets tart in a lovely combo of rhubarb and strawberries.







Size: serves 6

1 1/2 lbs rhubarb, cut crosswise into 1/4" thick slices, leaves discarded
2 cups raspberries OR sliced strawberries, OR a combination
1 1/4 cups sugar
2 tbsp instant tapioca
1/2 tsp finely grated orange zest, plus 2 tbsp fresh orange juice
Pinch of salt
Crumble Topping *
Vanilla ice cream or yogurt, for serving (optional)


Preheat oven to 375F.  Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl.  Let stand 15 minutes, stirring occasionally.

Place rhubarb mixture in a 9 x 13″ baking dish.  Sprinkle with crumble topping.

Bake until topping turns golden and juices are bubbling, 30-35 minutes.  Let cool on sheet on wire rack 30 minutes.  Serve with vanilla ice cream or yogurt, if desired.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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