Rhubarb, apple and sumac crumble with rose cream
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
For the crumble topping
For the rose cream
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
