I love baking with aromatic and intense spices. Here ginger and cardamom add an extra layer of warmth, transforming a traditional crumble into an exotic treat!
Recipe courtesy of Hedy Goldsmith
Spiced Rhubarb and Blackberry Crumble with Pistachio and Orange
Total:
1 hr 40 min
Active:
20 min
Yield:
Serves 8 to 10
Level:
Easy
Total:
1 hr 40 min
Active:
20 min
Yield:
Serves 8 to 10
Level:
Easy

Ingredients

Crumble:
  • Butter, for greasing pan
  • 4 ounces granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 cup pistachios, chopped and lightly toasted
  • 1 large egg, lightly beaten
  • 4 ounces (1 stick) unsalted butter, melted and cooled
Filling:
  • 1/4 cup dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1 tablespoon honey
  • 2 tablespoons orange zest
  • 1/4 cup candied ginger, finely chopped
  • 5 cups rhubarb (approximately 1 1/4 pounds), trimmed and chopped into 1/2-inch cubes
  • 4 cups blackberries
  • 1 1/2 ounces (3 tablespoons) unsalted butter, room temperature
  • Ice cream or whipped cream, for serving

Directions

For the crumble: Preheat the oven to 375 degrees and butter a 8-by-8-inch baking dish.

Place the granulated sugar, flour, baking powder, cinnamon, salt, ginger and pistachios in a bowl and mix well. Mix in the egg and butter. Form small clumps of topping and chill for 20 minutes or until butter is firm.

For the filling: Place the sugars, flour, cinnamon, cardamom, ginger, honey, orange zest and candied ginger in a bowl and toss well. Add in the rhubarb and blackberries and toss until coated. Dump this mixture into the buttered baking dish. Dot the rhubarb with soft butter. Finish with the topping.

Place the baking dish in the oven and bake 35 to 40 minutes or until golden brown and bubbly. Remove from the oven. Cool on a cooling rack for about 20 minutes before serving. Best enjoyed warm with your favorite ice cream or whipped cream!

IDEAS YOU'LL LOVE

Bitter Melon Stuffed with Spiced Tomatoes

Recipe courtesy of Bal Arneson

Spiced Blackberry, Quince and Apple Pavlova

Rhubarb Crumble Bars

Recipe courtesy of Cooking Channel

Rhubarb-Strawberry (or Raspberry) Crumble

Recipe courtesy of Corky Pollan

Rhubarb Pie

Recipe courtesy of Zoe Francois

Blackberry Clafoutis

Recipe courtesy of Cooking Channel

Blackberry Lassi

Strawberry-Rhubarb Crisp

Recipe courtesy of Zoe Francois

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c