Strawberry, Raspberry & Rhubarb Crumble

Pan-Seared Halibut with Smoked Jalapeño & Pineapple-Strawberry Salsa

Ingredients:

• 2 cups fresh rhubarb, diced

• 2 cups strawberries, halved

• 1 cup fresh raspberries

• 1 cup sugar, divided

• Zest + juice of 1 lemon

• ½ cup ground tapioca (or ¼ cup cornstarch as a sub)

• ½ cup unbleached flour

• 1 stick cold butter (½ cup), cut into cubes

• ¼ cup chopped walnuts or pecans (optional)

Instructions:

Preheat oven to 375°F.

1. Prepare the Fruit
   Sauté rhubarb in a hot pan with a splash of oil and ¼ cup sugar for 2–3 minutes. Remove from heat, stir in lemon juice, then fold in strawberries, raspberries, and another ¼ cup sugar. Set aside.
2. Make the Crumble Topping
   In a bowl, mix flour, remaining sugar, tapioca, and cubed butter. Use your fingers to combine until crumbly. Add nuts if using.
3. Assemble & Bake
   Spoon fruit into a greased baking dish or ramekins. Top with crumble. Bake 25 minutes covered with foil, then uncover and bake another 5–10 minutes until golden and bubbling.
4. Serve
   Delicious warm with vanilla ice cream or coconut whipped cream.

Ideal for Serving a Crowd

Not only do individual servings create an elegant presentation at the table, but recipes bake faster in the smaller sized dish making them ideal for serving a crowd. Great for molten chocolate cake, mini mac and cheese, ice cream sundaes, individual chicken pot pies, and berry crumbles.