Looking for a unique twist on a classic rhubarb dessert? This Rhubarb Crumble with Sesame Sugar and Mint Dressing brings together tart fruit, nutty sweetness, and a cool, creamy topping for a one-of-a-kind treat. Adapted from Rhubarb by Søren Staun Petersen, this recipe combines contrasting textures and flavours—caramelized sesame sugar, buttery oat crumble, and a refreshing mint sour cream dressing. Whether you're baking with garden-fresh rhubarb or rediscovering this springtime staple, this dish is a showstopper that’s surprisingly easy to prepare.

Rhubarb Crumble

INGREDIENTS

Sesame Sugar

¾ cup sesame seeds
¼ cup sugar

Crumble

½ cup sugar
¾ cup flour
½ cup butter
1 cup oats

Filling

2 cups cubed rhubarb
2 Tbsp sugar
1 Tbsp vanilla sugar

Mint Dressing

¾ cup 18% sour cream
1 Tbsp cane sugar
Mint to taste

RECIPE

1. Preheat oven to 400°F.
2. Roast the sesame seeds in a dry pan over medium-low heat until golden. Toast the sugar in a saucepan over medium heat. When the sugar is golden, add the sesame seeds and mix well. Pour the sesame sugar out onto parchment paper and let cool.
3. Mix the crumble ingredients well. Break the sesame sugar into smaller pieces and add to the crumble mixture.
4. Toss the rhubarb in the sugar and vanilla sugar and place in an ovenproof dish. Break up the crumble dough into small pieces on top of the rhubarb and bake for about 25 minutes.
5. Mix the sour cream and cane sugar well. Finely chop the mint and stir in. Serve the mint dressing over the crumble.