Rhubarb-Jamaica Crumble Tart with Fresh Ginger - Rick Bayless

Ingredients

• 3/4 cup + 1 tablespoon (180 grams) sugar
• 3 cups (400 grams) all-purpose flour
• 1 1/2 teaspoons salt
• 7 ounces (200 grams) cold butter, cubed, plus extra for greasing the pan
• 1/2 cup (65 grams) toasted, salted pepitas (or pecans)
• 3/4 cup (a little less than 1 ounce) Jamaica Flowers OR 2 tablespoons of ground hibiscus (I like Burlap & Barrel's Desert Hibiscus)
• 1/2 cup (110 grams) sugar
• 3 tablespoons (33 grams) cornstarch
• 1 tablespoon finely grated fresh ginger
• 1/2 teaspoon (1.5 grams) ground allspice
• 1/2 teaspoon (1.5 grams) black pepper
• 5 cups (650 grams or about 1 1/2 pounds before trimming) rhubarb, cut into ½-inch pieces
• A cup of Mexican crema, sour cream or creme fraiche