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Rhubarb, rose and pistachio crumble
- Published: 9 Feb 24
- Updated: 18 Mar 24
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.
![Rhubarb, rose and pistachio crumble](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/02/2023D204_NOSTALGICPUDS_CRUMBLE_1-768x959.jpg)
Discover more of our best-ever rhubarb recipes.
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
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!
- Recipe from February 2024 Issue
Nutrition
- Calories
- 510kcals
- Fat
- 26g (12g saturated)
- Protein
- 8.5g
- Carbohydrates
- 54g (32g sugars)
- Fibre
- 6.1g
- Salt
- 0.5g
delicious. tips
You can make a bigger batch of the crumble topping and freeze it, ready to make any seasonal fruit crumble at a moment’s notice.
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