Rick Bayless Rhubarb-Jamaica Crumble Tart with Fresh Ginger

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

dried hibiscus flowers

🥗Healthier: dried cranberries

💰Cheaper: dried cherries

Dried cranberries provide a similar tartness.

Start by making the crumble mixture in a food processor.

Add 400 grams of flour to the food processor.

Add 180 grams of sugar to the flour in the food processor.

Add 1.5 teaspoons of salt to the mixture.

Pulse the mixture until it starts to clump together as a dough.

Prepare a 9-inch springform pan by buttering it heavily and placing parchment paper at the bottom.

Take two-thirds of the crumble mixture and press it into the bottom of the springform pan to create an even layer.

Pulse the remaining crumble mixture with some toasted pumpkin seeds until the seeds are roughly chopped and mixed in.

Cut rhubarb into half-inch pieces and place it in a bowl.

Grind 3/4 cup of dried hibiscus flowers in a spice grinder until powdered, then add to the bowl with rhubarb.

Grate about 1 tablespoon of fresh ginger using a microplane and add it to the bowl with rhubarb and hibiscus.

Add ground black pepper and allspice to the rhubarb mixture for additional flavor.

Mix all the ingredients in the bowl until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens