Rhubarberry Crumble
Sweet meets tart in a lovely combo of rhubarb and strawberries.
Ingredients:
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.
