Rhubarb-Berry Crumbles Recipe

Name: Rhubarb-Berry Crumbles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (recipe follows); Vanilla yogurt, for serving (optional); 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; (makes about 1 3/4 cups)

Servings: persons

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 (recipe follows)
Vanilla yogurt, for serving (optional)
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
(makes about 1 3/4 cups)

1
Preheat the oven to 375F.
2
Stir together the rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl.
3
Let stand 15 minutes, stirring occasionally.
4
Divide the rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter).
5
Transfer the baking dishes to a rimmed baking sheet lined with parchment paper.
6
Sprinkle with the topping, dividing evenly.
7
Bake until the topping turns golden and the juices are bubbling, 30 to 35 minutes.
8
Let cool on the sheet on a wire rack 30 minutes.
9
Serve with yogurt, if desired.
10
Put the butter, brown sugar, and orange zest, if desired, in the bowl of an electric mixer fitted with the paddle attachment.
11
Mix on medium speed until creamy.
12
Stir in the flour and salt.
13
Work the mixture through your fingers until it forms coarse crumbs ranging in size from peas to gumballs.

579

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Rhubarb-Berry Crumbles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb-Berry Crumbles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions