This is my last rhubarb post for the year. I do love rhubarb; its tartness, its vibrant colour, its all-round deliciousness. But the weather is starting to get warmer up here in Brisbane and new fruits are beginning to appear at the market, so I think I’ve had my fill of rhubarb till next year rolls around.
This is a straight up crumble – easy to make and the perfect comfort food. Though I usually try and use coconut or olive oil in much of my baking these days, when it comes to crumble I’m all about the butter. I’ve tried it a few different ways, but I just think buttery-crumble is superior. I’ve spiced this particular crumble up with a little rosewater and cardamom, but I’ve made an equally delicious version replacing the rosewater and cardamom with the rind and juice of one orange, or even by replacing the ground almonds with ground hazelnuts. Unlike a lot of other baking, making crumbles isn’t an exact science, so go ahead and experiment! Continue reading “Rhubarb Rosewater Crumble”