Rhubarb, ginger and rose crumble

Name: Rhubarb, ginger and rose crumble
Total time: 20 min
Yield: 6 servings
Cuisine: Moroccan-inspired
Ingredients: 500 g rhubarb; 45 g ginger; 3 tbsp ginger syrup; 5 tbsp light brown sugar; 2 tsp rose water; 200 g plain flour; 1 pinch salt; ½ tsp ground ginger; 130 g unsalted butter; 1 tbsp butter; 70 g caster sugar; ½ pc labneh

A fragrant, tangy rhubarb crumble topped with a buttery ginger-sugar crumb, served warm with creamy labneh, Greek yoghurt, custard or ice cream.

20 min 439 kcal/serving serves 6

439kcal7gprotein55gcarbs22gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🥣rhubarb

🫚ginger

🫚ginger syrup

🍬light brown sugar

💧rose water

🌾plain flour

🧂salt

🫚ground ginger

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.