Rhubarb & Hibiscus tea crumble by Newton & Pott
By Kylee Newton of Newton & Pott
Photography by Emily Brittain
For the afternoon slump, or a hearty dessert, the wonderful Kylee of Newton & Pott has shared with us her Rhubarb and Hibiscus tea crumble.
At the start of March 2018, for one month only, we started selling the Newton & Pott X Good & Proper Tea crumpet collaboration at our Tea Bar - the sweet yet sour, rhubarb and hibiscus jam, slathered over our homemade sourdough crumpets, topped with crumble, whipped cream and orange zest. We wanted to share with you a classic recipe inspired by this delicious creation, so you can make your own at home.
What you need
For the compote:
- 500g rhubarb, washed and cut into 2cm pieces
- 120g caster sugar
- 2 tsp Good & Proper Hibiscus loose leaf tea
- 100ml water
- zest of 1 orange
For the crumble:
- 75g plain flour
- 15g rolled oats
- 50g golden caster sugar
- 50g cold butter, cubed
- 20g raw almonds, sliced
- To make the compote, place the pre-chopped rhubarb and the sugar in a pan and cover, simmering on a very low heat for 10-15 minutes until the rhubarb softens and starts to break up.
- While that mixture is simmering, brew the tea in 100ml of almost boiling water for 5 minutes. You will need a strong brew of Hibiscus in order to taste it through the rhubarb.
- Pour the tea into the rhubarb, add the zest and simmer whilst stirring the mixture, for 5 more more minutes - make sure it doesn't stick to the bottom of the pan.
- Preheat the oven to 180C/160C fan/gas 4.
- To make the crumble topping rub the flour, oats, sugar and butter together until crumbly. Gently mix through the sliced almonds using your fingers.
- Pour the compote into a medium-sized baking tray and scatter the crumble evenly over the top.
- Bake for 30-35 minutes or until the crumble topping turns golden brown.
- Best served with homemade custard, fresh orange zest, and a cup of delicious loose leaf tea.