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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:

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.

To find out more about Newton & Pott's selection of homemade chutneys, jams & preserves, visit their website here and don't forget to get your copy of Kylee's book, The Modern Preserver.



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