Rhubarb And Rosewater Crumble

by | May 23, 2012 | 16 comments

The natural gift of pairing flavours is a quality ingrained in very few. For the rest it develops over time with trial and error like a fine honed extra sense. And for the flavour matching novice, there are books like Niki Segnit's The Flavour Thesaurus. New and less common ingredients can be especially tricky to play around with. I find rhubarb to be quite a challenge. A vegetable by origin, it is used mainly in sweet recipes because of its unique tart akin-to-fruit flavour. Wiki states that in 1947, a US court passed legislation that rhubarb would be classified as fruit because it was used as fruit.
Rhubarb Crumble Filling
Having discovered rhubarb not very long ago I am always curious and eager to experiment with it. I know that rhubarb works magically well with vanilla. A recent post by Heidi at 101 Cookbooks suggested that rhubarb romances rosewater unlike any other fruit (ahem - vegetable!) out there. Going with my gut, I decided that almond would be a delicate and wonderful addition to play with the notes of vanilla and rose when paired with the headstrong rhubarb. And it worked, quite well too! Lo and behold - a gluten free dessert, Rhubarb And Rosewater Crumble.
Baked Rhubarb And Rosewater Crumble
Rhubarb And Rosewater Crumble




A gorgeous gluten free pudding dessert with a crunchy golden top, this rhubarb and rosewater crumble has notes of vanilla and is perfect for the cold weather.

Preparation Time - 15 minutes
Cooking Time - 30 minutes
Serves - 4



For The Filling
1 large bunch rhubarb, washed, timmed and cut into 1cm pieces
1 tbsp coconut flour
3 tablespoons rosewater
1 tablespoon vanilla extract
50g brown sugar

For The Crumble
a pinch of salt
a pinch of ground nutmeg
300g almond meal
200g unsalted butter, softened
175g brown sugar



Preheat oven to 180C. Butter a 9 inch ovenproof dish.

To Make The Filling
Place fruit in a large bowl. Sprinkle with sugar, flour, rosewater and vanilla. Mix well with a spoon and set aside while you make the crumble.

To Make The Crumble
Place meal, salt, nutmeg and sugar in a large bowl and mix well. Take a little butter at a time and rub into the flour and sugar mixture. Keep rubbing until all the butter is used up and the mixture resembles breadcrumbs.

Spoon fruit mixture into the bottom of the dish. Sprinkle crumble on top. Bake for 30 to 40 minutes until top is golden.

Serve warm with clotted cream or vanilla ice cream.





Find More Recipes By CategoryBaking Dessert Fruit Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Rosa

    Divine! This crumble is perfect.



  2. Simone

    I am totally in love with rhubarb. I just wish it would be available for a longer period. Having said this... this looks absolutely amazing! Combining rosewater and almonds with the rhubarb sounds like a match made in heaven!

  3. Laura (Tutti Dolci)

    Such a pretty crumble!

  4. Terra

    I adore rhubarb! I finally tried rosewater a few months ago, it was so lovely! This recipe sounds like a gorgeous flavor combination:-) Take care, Terra

  5. Eha

    I was given rhubarb far too often as a child. Hated it with a vengeance and have never quite reignited the friendship! But, I am certain the dishes I was forcefed never ever contained coconut flour, almond meal or rosewater 🙂 ! Time to give this fruit/vegetable another try, methinks!

  6. tania@mykitchenstories

    What a great gluten free dessert and a perfect combination of flavours

  7. la domestique

    I always celebrate spring with a rhubarb and strawberry crisp seasoned with fennel seeds. I love the idea of rhubarb romancing rosewater, and look forward to trying this flavor combo.

  8. kankana

    Oh dear! I wish I could take a bite of that right away. Can only imagine how delicious and flavorful it must be.

  9. Peter G | Souvlaki For The Soul

    I totally love rhubarb and to match it with rosewater is pure genius. O love the almond meal topping...def a great gluten free dessert.

  10. Willow

    Wow - beautiful! I love rhubarb (and think it's absurd that it's actually considered a fruit), and am actually planning a classic strawberry rhubarb crumble for the weekend. I've never thought of rosewater and rhubarb, but they do sound like they'd get along rather splendidly! 🙂

  11. Jennifer (Delicieux)

    Oooh I'd never thought to pair rhubarb with rosewater but have to try it. I've only come to love rhubarb in the last few years too, but it's so good. I don't know why I was neglecting it before.

    I love that first image of the rhubarb too. Just gorgeous!

  12. Sylvie @ Gourmande in the Kitchen

    Excellent! I adore rhubarb and crumbles are one of my favorite types of desserts!

  13. Brian @ A Thought For Food

    So simple and lovely! Yay for rhubarb season!

  14. Lynda - TasteFood

    So pretty and simple. I love the idea of rosewater.

  15. Rachel

    Did you really mean Tbls rosewater and vanilla?

    • Sneh

      yes x


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