Raspberry Rhubarb Crubmbles (Martha Stewart)

(For the "gourmet guy" and I we only made 1/2 of the recipe but made the full crumble topping recipe and it was perfect!)

Raspberry Rhubarb Crumbles

1/2 t orange zest
2 T orange juice
2 c raspberries, strawberries, or combination of the two
1 1/2 lb. rhubarb (2 c. frozen)
1 1/4 c sugar
2 T tapioca
pinch salt

Combine ingredients and place in ramekins (6).  Top with crumble mixture, place on foil lines baking sheet.  Bake at 375 until topping is golden brown and juices bubble up.  Cool on wire rack for 30 mins.  Top with ice cream or vanilla yogurt.

Crumble topping

6 T butter softened
1/4 c brown sugar
1 c flour
1/4 t finely grated orange zest, for Raspberry and Rhubarb recipe

Work together