Rhubarb, rose and pistachio crumble
Classic rhubarb crumble reaches new heights in this easy recipe, thanks to cardamom, rosewater and an irresistible pistachio and oat topping.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
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
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