Strawberry Rhubarb Rose Tahini Crumble
10
- Prep Time30 min
- Total Time1 h 30 min
Crumble is the perfect dessert. For this version, from Eden Grinshpan's Tahini Baby, the classic spring/summer combo of strawberries and rhubarb gets a crispy, buttery, cookie-like crumble.
Strawberry Rhubarb Rose Filling
1 1/4 pounds fresh rhubarb, sliced into 1/2-inch pieces
1 1/4 pounds fresh strawberries, hulled and sliced
2/3 cup granulated sugar
3 tablespoons cornstarch
Juice of 1 lemon
1 1/2 teaspoons rose water or orange blossom water (optional; see Notes)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Tahini Crumble Topping
2/3 cup all-purpose flour
1/2 cup sesame seeds, toasted in a dry pan until fragrant
6 tablespoons light brown sugar
1/4 cup rolled oats
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup tahini
For Serving
Vanilla ice cream or labneh
Instructions
Make the filling: In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, rose water (if using), vanilla, and salt. Stir well to coat the fruit and set aside to macerate while you make the crumble topping.
Set a rack in the middle of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper.
Make the topping: In a medium bowl, stir together the flour, sesame seeds, brown sugar, oats, and salt. Add the melted butter and tahini and stir until clumps form.
Transfer the fruit and all the juices into an 8 × 10-inch baking dish (see Notes) and set it on top of the prepared baking sheet. Crumble the topping over the fruit in large chunks. Bake for 50 to 60 minutes, until the topping is golden brown and the fruit is bubbling. If the topping begins to burn before the crumble is ready, cover the baking dish with foil.
To serve: Allow the crumble to cool for 1 hour before serving with ice cream or dollops of labaneh. Store leftovers in a sealed container in the fridge for 3 to 5 days; reheat in the oven at 350°F for a few minutes before eating.
Notes
Rose or orange blossom water does add something special here, but if you don't have any handy, don't let that stand in the way of making this crumble. You could also bake this in a 9-inch square or round baking dish.
FInd more delicious fruit crisp and crumble recipes.
Excerpted from Tahini Baby by Eden Grinshpan with Rachel Holtzman. Copyright © 2025 by Eden Grinshpan. Photography by Chris Bernabeo. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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