An overhead view of a dish of golden rhubarb and rose crumble, with some spooned out

Rhubarb, rose and pistachio crumble

Name: Rhubarb, rose and pistachio crumble
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
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

Portion size: Serves 4
Hands-on time 10 min. Oven time 25 min
Difficulty: easy

Freezable

Pollyanna Coupland

Food producer, delicious.

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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!