Classic rhubarb crumble is taken to new heights with aromatic cardamom, rosewater and an irresistible topping flecked with sesame seeds and green pistachios. Speedy, simple and seriously sophisticated.
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Ingredients
- 10 green cardamom pods
- 800g rhubarb, sliced into 2cm pieces
- 120g soft light brown sugar
- 1 tsp rosewater
- 80g unsalted butter, chilled and cubed
- 80g plain flour
- 40g oats
- 2 tbsp sesame seeds
- 40g shelled pistachios, roughly chopped
- Custard, ice cream or cream to serve
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Method
- Bash open the cardamom pods and discard the green husks. Use a pestle and mortar to grind the black seeds to a powder, then put them in a small pan with the rhubarb, 40g of the sugar and the rosewater. Bring to a simmer and cook for 5 minutes – the rhubarb should be just softening but holding its shape. Transfer to a baking dish.
- Heat the oven to 160ºC fan/gas mark 4. Rub the butter into the flour between your fingers until it’s a coarse rubble, then stir in the remaining 80g sugar with the oats, sesame seeds, pistachios and a pinch of salt. Sprinkle this topping evenly over the rhubarb. Bake for 20-25 minutes until golden and crisp on top, then serve with custard, ice cream or vanilla-speckled pouring cream. Or all three!
Nutrition
- 510kcals Calories
- 26g (12g saturated) Fat
- 8.5g Protein
- 54g (32g sugars) Carbs
- 6.1g Fibre
- 0.5g Salt
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