Nutty rhubarb and red fruit Pesach crumble

The topping for this delicious Passover dessert is so amazing, you may never want to go back to traditional crumble. Also great for gluten free.


Photo: Inbal Bar-Oz

  • place PRE 30 minutes
  • place COOK 40 minutes
  • place SERVES 8
  • printicon

This beautiful crumble is simple, to make, packed with fruit and perfect for your Seder or for a Pesach Shabbat. Use whichever mix of berries you prefer. It can be made parev or dairy.

  • Drain off any liquid from the defrosted fruit. (No waste tip: keep this to make a fruit coulis by adding sugar and boiling to reduce and thicken, to mix into a fruit smoothie or to drizzle over yoghurt or ice cream.)
  • Cut the rhubarb into 2cm lengths and cook over a gentle heat in a large pan, stirring regularly, until it is tender and all the water has cooked off.
  • Heat your oven to 170°C (fan). Mix the rhubarb and berries with the jam and mix gently until fully combined.
  • Tip the fruit filling into the crumble dish and spread it out evenly.
  • Prepare the crumble topping by mixing all the ingredients with your hands making sure you don’t form a dough, but do rub the butter into the other ingredients.
  • Spread the crumble topping over the fruit and cook for 45 minutes.

Fabienne Viner-Luzzato

First published in the JC April 2019 


For the filling:

1.5kg rhubarb

250g frozen mixed berries, defrosted

150g any red fruit jam


For the topping:

250g butter or margarine, cold and cut in small pieces

175g demerara sugar

200g ground almonds

150g flaked almonds

75g ground pistachio nuts

140g pistachio nuts, roughly chopped

80g blanched almonds, chopped

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