Rhubarb and Sesame Crumble

Try out my secret to a great crumble by adding a couple of tablespoons of water to the mix, that way you get a crumble full of knobbly nuggets! This one is a real treat with pleasantly pink in season rhubarb, which is tart and sweet, and a deliciously nutty sesame crumble.

Ingredients serves 4

approx. 600g rhubarb

250g caster sugar

250g plain flour

75g cold unsalted butter, cubed

75g tahini

4tbsp toasted sesame seeds

salt

Method

Preheat the oven to 180ºC

Chop the rhubarb into approximately 3cm lengths and place into a baking dish (approx 20x10cm). Add 100g sugar and a pinch of salt to the rhubarb and toss to coat. Leave this to one side while you make the crumble.

To make the crumble topping, add flour, 150g sugar, the butter and tahini and a pinch of salt to a bowl. Mix everything with your hands to combine equally and then begin rubbing the ingredients between your fingers. Once have a mixture that resembles coarse sand, add the sesame seeds, along with 1-2tbsp cold water and mix everything with your hands. You should now be able to clench together pieces of the mixture to create a mix of small and large pieces of crumble. Spread the crumble mixture evenly over the rhubarb.

Bake the crumble for 30 mins or until lightly golden and bubbling, remove from the oven and allow to rest for 10 minutes before serving, ideally with lashings of custard or ice-cream.