Rhubarb and Cardamon Crumble is a perfect summer dessert. The tart Rhubarb is the perfect match for the sweet floral punch of Cardamon. For the topping I’ve added some flair with the addition of walnuts, coconut, pumpkin seeds and oats.
Rhubarb and Cardamon Crumble
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Loading...Rhubarb and Cardamon Crumble is a perfect summer dessert. The tart Rhubarb is the perfect match for the sweet floral punch of Cardamon. For the topping I’ve added some flair with the addition of walnuts, coconut, pumpkin seeds and oats.
Ingredients
- Crumble
- 200 g butter, cubed
- 1⁄2 C (125 ml) Demerara sugar
- 1 C (250 ml) cake flour
- 100 g walnuts, lightly crushed
- 2 tsp (10 ml) ground cinnamon
- 3 Tbsp (45 ml) oats
- 3 Tbsp (45 ml) desiccated coconut
- 3 Tbsp (45 ml) pumpkin seeds
- Filling
- ½ C (125 ml) water
- 3-4 Tbsp (45-60 ml) light brown sugar (depending on how sweet you want it)
- 1 tsp (5 ml) ground cardamon
- 6 stalks of Rhubarb, washed and cut into 2 cm / 1 inch chunks
Instructions
Crumble
To make the crumble either use a stand mixer or do it by hand.
If making the crumble in a mixer, first cream the butter and sugar until combined. Then slowly add the flour while mixing. The crumble will start to come together and the mixture will start to come away from the bowl. Add the rest of the ingredients and mix to combine. If making the crumble by hand, mix all the dry ingredients together, then add the butter and rub in by hand until it comes together.
Roll the crumble into a ball, wrap in cling film and refrigerate.
Filling
Place a large saucepan over medium-high heat and add half of the water, sugar and spice.
Add the Rhubarb and cook for 6-7 minutes until the fruit softens.
To Assemble
Preheat the oven to 180 ºC.
Spoon the fruit into a pie dish.
Spoon a small amount of the sugar syrup from cooking over the fruit. Be careful not to add too much liquid or your pie will steam, a tablespoon or two is enough.
Remove the crumble mix from the fridge and crumble generously over the fruit.
Make sure that it is layered evenly so that it cooks evenly.
Bake for 20 minutes and then turn the heat up to grill and grill the crumble for 3-5 minutes to get a golden crust. (Keep an eye on it to ensure it doesn’t burn)
Notes
Traditionally, a crumble is served with either lashings of hot custard or fresh whipped cream. We decided to to be a bit different and served a strawberry cream. The recipe is quite simple and the sweet strawberries really compliment the tartness of the Rhubarb.
Traditionally, a crumble is served with either lashings of hot custard or fresh whipped cream. We decided to to be a bit different and served a strawberry cream. The recipe is quite simple and the sweet strawberries really compliment the tartness of the Rhubarb.
Strawberry Cream
100 ml water
2 Tbsp (30 ml) light brown sugar
1 C (250 ml) fresh strawberries
1 C (250 ml) whipping cream
Add the water, sugar and strawberries to a medium sized saucepan. Cook over medium-high heat for 15 minutes. During the cooking process use the back of a spoon to crush the berries to get maximum goodness out of them. Remove from the heat and pass the strawberry syrup through a sieve to separate the pulp. Let the syrup cool completely before adding it to the cream. Whip the cream to soft peak stage and then fold the strawberry syrup through it. Refrigerate until needed.
Sweet Tooth? Try some of our other dessert recipes and enjoy:
Chocolate Cake | Indulgent and Gluten Free |
Carrot Cake | Simple, Easy and Delicious |
Rhubarb Frangipane Pie | English Country Garden |
Wine Matching
Turn your Rhubarb and Cardamon Crumble into a celebration. Serve Prosecco. We chose a Sacchetto Col de L’Utia Prosecco Brut 2018. Crisper and creamier than Cava, with a softer fizz than Champagne, this luxury drop has all the melt-in-the-mouth quality you’d expect from a world-famous winemaker. It’s full of fruit and delicate refreshing bubbles. Perfect for parties, weddings, or just making your Friday night fish and chip supper sing. Available from Naked Wines.
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