Rhubarb Cherry Crumble

This delightful crumble harmoniously combines my favorite seasonal stars - vibrant red rhubarb and crispy yummy cherries with the year-round crunch of my personal favorite, pistachios.

Whether you opt for a dollop of whipped cream or a scoop of ice cream, this treat is a true celebration of the flavors of the season. Regrettably, I was without ice cream, but I can assure you, a small scoop or two would take this dessert to the next level.  

Ingredients (serves about 4-6): 

Filling: 
About 1 lb of rhubarb stalks, chopped into 1-inch cubes 
1 lb of cherries, pitted and cut in half 
1 tsp of finely grated ginger 
1 ½ cups of brown sugar 
4 tbsp of flour 

Crumble dough:
4 tbsp of brown sugar
1 cup of flour 
½ tsp of baking powder 
1 tsp of finely grated ginger 
½ tsp of ground cinnamon 
1 stick of butter, coarsely grated 
½ tsp of flaky salt 
½ cup of roughly chopped roasted pistachios 

How-to:

1. Mix your rhubarb pieces with cherries, ginger, sugar, and flour in a large bowl. Set aside and let the ingredients sit for about 30 mins and get to know each other better :) 

2. Now, it's time to roll up your sleeves and get your hands doughy. Mix flour, baking powder, brown sugar, flaky salt, ginger, and cinnamon in a separate bowl. Add the grated butter and mix the dough thoroughly with your clean, bare hands. The dough should have a crumbly consistency, a testament to your hands-on effort!

3. Preheat the oven to 375F/200C. Line a deep baking dish with parchment paper. Transfer your fruit mixture to the baking dish, and sprinkle the topping all over the fruit. Bake for about an hour. Once ready, top your crumble with chopped pistachios, and serve warm with a scoop of ice cream. Yes, it's real, and it's spectacular!