Lemon-Zested Mulberry and Rhubarb Crisp

Average: 4.8 (4 votes)
45 minutes 8 Servings Print RecipeEmail Recipe


2cupfresh mulberries (or fresh blackberries)
4cupfresh rhubarb (1-inch slices)
1tablespooninstant tapioca
1 lemon (juiced and grated for zest)
1cupall-purpose flour
1⁄2cupunsalted butter (softened)


Heat the oven to 375F. Lightly butter a large baking dish. Combine the berries, rhubarb, tapioca, lemon juice, and 1 cup of the sugar in a large bowl. Stir gently to blend well.

Transfer the fruit mixture to the baking dish. Combine the remaining 1 cup of sugar, the flour, and the lemon zest in a small bowl. Using your fingers, rub the butter into the flour mixture to form large crumbs. Sprinkle the large crumbs on top of the fruit and bake for 35 minutes, or until the top is browned and crispy.

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