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Rhubarb, apple and sumac crumble with rose cream

Helen Graham shares a crumble recipe with a spicy twist
Nassima Rothacker

This is a great crumble to make if you are looking for something a bit different. Sumac, a ground sour berry, pairs perfectly with sweet desserts, as it adds an interesting counter profile – especially with rhubarb.

Next why not try more crumble recipes from the House & Garden recipe archive? 

Ingredients

400g rhubarb, sliced into 2cm pieces
3 medium Bramley apples peeled, cored and cut into 1cm thick slices
3tbsp golden caster sugar
1tsp ground cinnamon

For the crumble topping

1tbsp sumac
125g plain flour
125g blanched hazelnuts, ground very finely in a food processor, or hazelnut flour
125g caster sugar
125g butter at room temperature, cubed

For the rose cream

300ml crème fraîche
1tsp rosewater
200ml double cream
20g icing sugar
  1. Method

    Step 1

    Preheat the oven to 200°C/fan oven 180°C/mark 6. Toss the rhubarb and apples with the golden caster sugar and cinnamon, and put in a 23cm-diameter baking dish at least 5cm deep, or a 20cm-square dish.

    Step 2

    For the crumble add the sumac, flour, ground hazelnuts or hazelnut flour, sugar and butter with ótsp flaked sea salt to a food processor, and then pulse until it has a breadcrumb texture.

    Step 3

    Distribute evenly over the fruit and bake for 45 minutes in the oven, until the crumble is golden and the fruit is bubbling.

    Step 4

    For the rose cream, place all the ingredients in a small bowl and stir until combined. To serve, spoon the crumble into bowls and top each one with a spoonful of the rose creama

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