by Heather Harris-Brady
When I asked my husband what dessert he wanted for Father’s Day he considered a repeat of the rhubarb pie, but ended up going with one of his long-time favorites from the crumble-crisp family. These are easy to throw together with whatever fruit is in season, since rhubarb and June raspberries overlap for a short moment in time I decided to take advantage of it. You could bake this in individual ramekins if you wanted it to look more elegant, but either way you’re going to get delicious warm fruit accented by the crunch of cinnamon crumbs.
You’ll want to use small pieces of rhubarb here, to make sure they cook through. If you have large pieces and you don’t want to cut them down you could poach them first with the sugar and 1/2 c. of water – then add 2 T. tapioca to the poaching liquid at the end.
Rhubarb Raspberry Crumble, Six Servings (One 8″ square pan)
1 pint fresh raspberries, washed and drained
Three cups of chopped rhubarb
1 c. sugar
2 T. tapioca
One recipe 1-2-3-4 streusel
Mix the sugar and tapioca together. Combine with the rhubarb and let stand 15 minutes.
Preheat the oven to 375 and lightly grease a baking dish. Put the rhubarb in the bottom of the dish and layer the raspberries on top.
Cover the raspberries with a thick blanket of streusel crumbs.
Bake for about 40 minutes, until the rhubarb is tender and bubbling away in the bottom. The top should be lightly brown.
Spoon into dishes and serve warm with a nice-sized scoop of vanilla ice cream on the side.