⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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You know, rhubarb often gets a bad rap. People think it's too tart. But I find that's its charm! Especially when you pair it with something unexpected, like toasted sesame seeds. I remeber the first time i tried rhubarb, it was at my grandmother's house. She always had some strange plant growing in her garden. This crumble? Its like a warm hug on a cool evening. Makes you feel all cozy inside. Plus, it's surprisingly simple to whip up—even on a busy weeknight. Don't be scared to add a little ginger to it, that spice really makes it pop.
And don't even get me started on the sesame seeds. These tiny little things, packed with so much flavor. They add this gorgeous nutty aroma and a slight crunch that contrasts beautifully with the soft, stewed rhubarb. Its kind of like life, a lil' bitter, a lil' sweet, but overall a good time! Think of this as more than just a recipe; it's an experience. A culinary journey that engages your senses and leaves you feeling satisfied. Its also pretty forgiving. Mess up a measurement? No sweat! It’ll still taste amazing.
Required Equipments
- 9-inch Baking Dish
- Large Mixing Bowl
- Pastry Blender or Fingers
- Measuring Cups and Spoons
- Chopping Board
- Knife
Sesame Seed Rhubarb Serenity: Frequently Asked Questions
Sesame Seed Rhubarb Serenity
Dive into the world of flavors with Sesame Seed Rhubarb Serenity, a unique dessert that blends the tartness of rhubarb with the nutty richness of sesame seeds. This crumble offers a delightful twist on a classic, making it a perfect treat for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for even baking, so don't skip this step. I always use an oven thermometer just to make sure its accurate.
- Prepare the rhubarb: Wash 1.5 pounds (about 680g) of fresh rhubarb stalks thoroughly. Cut off the leaves (they're poisonous!). Chop the stalks into 1/2-inch (1.25cm) pieces. This size ensures they cook evenly and create a nice texture in the crumble. If you cant find fresh rhubarb, frozen works just fine.
- Make the rhubarb filling: In a large bowl, combine the chopped rhubarb with 1/2 cup (100g) of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground ginger (optional, but highly recommended!), and 1 tablespoon of lemon juice. Gently toss everything together until the rhubarb is evenly coated. The sugar will draw out some of the moisture from the rhubarb, creating a syrupy sauce as it bakes.
- Prepare the sesame seed crumble topping: In a separate bowl, combine 1 cup (125g) of all-purpose flour, 1/2 cup (50g) of rolled oats (not instant!), 1/2 cup (100g) of packed brown sugar, 1/4 teaspoon of salt, and 1/2 cup (115g) of cold unsalted butter, cut into small cubes. I like to use a pastry blender, but your fingers work just as well. Its kind of theraputic, actually.
- Cut in the butter: Using a pastry blender or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. This is where the magic happens! The cold butter will create pockets of air as it melts in the oven, resulting in a wonderfully crumbly topping.
- Add the sesame seeds: Stir in 1/4 cup (30g) of toasted sesame seeds into the crumble mixture. Toasting the seeds beforehand intensifies their nutty flavor and adds a delightful aroma to the crumble. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes. Just watch them closely so they don't burn!
- Assemble the crumble: Transfer the rhubarb filling into a 9-inch (23cm) baking dish. Evenly sprinkle the sesame seed crumble topping over the rhubarb. Make sure to distribute it evenly so that every bite has the perfect balance of sweet and tart.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling. The aroma that fills your kitchen will be heavenly, I promise!
- Cool and serve: Let the crumble cool for at least 15-20 minutes before serving. This allows the filling to thicken slightly and prevents you from burning your mouth (trust me, I've been there!). Serve warm, on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. You deserve it!
📝 Notes
- Feel free to adjust the amount of sugar based on the tartness of your rhubarb and your personal preference.
- For a gluten-free version, use gluten-free all-purpose flour.
- Add a pinch of cinnamon to the crumble topping for extra warmth.
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
- If you dont like ginger, just leave it out completely.
- Sometimes I add a dash of cardomom...really nice!
🍎 Nutrition
Calories: 320 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 45 g
Fiber: 3 g
Calcium: 50 mg
