Ingredients

serves 6

　　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)

　　

Crumble Topping

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)

　　

Step 1

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

　　

Step 2

Divide the rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter). Transfer the baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with the topping, dividing evenly.

　　

Step 3

Bake until the topping turns golden and the juices are bubbling, 30 to 35 minutes. Let cool on the sheet on a wire rack 30 minutes. Serve with yogurt, if desired.

　　

Crumble Topping

Step 4

Put the butter, brown sugar, and orange zest, if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in the flour and salt. Work the mixture through your fingers until it forms coarse crumbs ranging in size from peas to gumballs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.