Rhubarb, rose and pistachio crumble

Rhubarb, rose and pistachio crumble
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min. Oven time 25 min

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.

Discover more of our best-ever rhubarb recipes.

Nutrition: Per serving

Calories
510kcals
Fat
26g (12g saturated)
Protein
8.5g
Carbohydrates
54g (32g sugars)
Fibre
6.1g
Salt
0.5g
Calories
510kcals
Fat
26g (12g saturated)
Protein
8.5g
Carbohydrates
54g (32g sugars)
Fibre
6.1g
Salt
0.5g

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

  1. 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.
  2. 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!

delicious. tips

  1. 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.

Recipe By

Pollyanna Coupland

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