Roasted rhubarb crumble
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Roasted rhubarb crumble
A biscuity pistachio crumble, heady with cardamom, adds a delicious crunchy texture to the soft fruit and cream in this rhubarb crumble
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
675Kcal
Fat
40gr
Saturates
23gr
Carbs
68gr
Sugars
55gr
Fibre
3gr
Protein
8gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the rhubarb
- 100g caster sugar
- 2 tbsp clear honey
- zest and juice of 1 orange
- 400g rhubarb, cut into finger- size pieces
For the crumble
- 30g plain flour
- 50g porridge oats
- 50g dark brown sugar
- 1⁄2 tsp ground cardamom (from 16 pods)
- 60g salted butter
- 35g pistachios, chopped
For the cream
- 2 tbsp icing sugar
- 150ml double cream
- 100g ricotta
Step by step
Get ahead
Chill the roast rhubarb and cream for up to 2 days; keep the crumble in a jar.
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the caster sugar, honey, most of the orange zest and all of the orange juice together in a bowl. Add the rhubarb and toss to combine. Tip into in a lined roasting tin and roast in the oven for 15-20 minutes until tender.
- Meanwhile, combine the flour, oats, brown sugar and cardamom for the crumble. Rub the butter into the dry ingredients to form a crumble mixture, and then toss through the pistachios. Spread out on a lined baking tray and bake 3 for 12 minutes, until golden and crisp – it will spread out as it bakes. Remove from the oven and leave to cool, then break into small pieces.
- For the cream, put the icing sugar, double cream and ricotta in a bowl and whisk until it reaches soft peak stage. Divide the roasted rhubarb and any juices between 4 bowls and top with a dollop of the cream. Scatter over the crumble and reserved orange zest, then serve.
