Rhubarb and raspberry crumble with a hint of rose water and almonds

Usually I associate crumbles with winter, when the delicious smells of apples and cinnamon waft through my apartment and you can snuggle up on the couch with a bowl of crumble.

Even though the weather might suggest we're heading towards winter again, it's actually spring time and that means rhubarb is in season.

I love the combination of rhubarb and rose water and instead of just making a compote i used it in a crumble this time:

Ingredients for 3-4 serves

750g rhubarb
250g frozen raspberries
4 tbsp rose water
vanilla sugar

200g unsalted butter
100g almond meal or all-purpose flouhubarb
100g sugar

50g almond flakes


Clean the rhubarb and cut in 3cm pieces and put in a small baking dish. Add the frozen raspberries, rose water and vanilla sugar and mix with your hands.

In a separate bowl mix butter, almond meal and sugar, crumble over the rhubarb and raspberries. Add the flaked almonds on top.

Bake at 180°C for about 40 minutes or until the rhubarb is soft and the crumbles are golden brown.

I served my crumble with some whipped cream with some vanilla in it and I have to say, crumble is definitely also something for spring!