Rhubarb, Ginger & Rose Crumble

Name: Rhubarb, Ginger & Rose Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 tbsp Fresh ginger, grated; 0.25 tsp Salt; 0.5 tsp Ground cinnamon; 120 g All-purpose flour; 100 g Granulated sugar; 90 g Brown sugar; 100 g Cold unsalted butter, cubed; 600 g Rhubarb, chopped into chunks; 1 tbsp Rose water; 1 tbsp Cornstarch; 80 g Rolled oats

Tart roasted rhubarb meets warming fresh ginger and a delicate splash of rose water, all tucked beneath a buttery oat crumble topping. A comforting dessert that brings a subtle Moroccan floral note to a classic fruit crumble.

Recipe byChef Amina

Prep 20 min
Cook 40 min
Serves 6

Baking moroccan dessert Vegetarian

Ingredients

Servings

Scaled from 6 base servings — local only.

1 tbspFresh ginger, grated
0.25 tspSalt
0.5 tspGround cinnamon
120 gAll-purpose flour
100 gGranulated sugar
90 gBrown sugar
100 gCold unsalted butter, cubed
600 gRhubarb, chopped into chunks
1 tbspRose water
1 tbspCornstarch
80 gRolled oats

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Instructions

Preheat the oven to 190°C (375°F) and grease a baking dish.
In a bowl, toss the chopped rhubarb with the granulated sugar, grated ginger, rose water, and cornstarch until evenly coated. Spread into the prepared baking dish.
In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
Rub the cold butter cubes into the dry mixture with your fingers until it resembles coarse, clumpy crumbs.
Scatter the crumble topping evenly over the rhubarb.
Bake for 35-40 minutes, until the topping is golden brown and the rhubarb is bubbling and tender.
Let cool for 10-15 minutes before serving, warm, with cream or ice cream if desired.