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Rhubarb, Pear and Tahini Crumble

Prep 25 minutesCooking 35 minutes6-8 people

A perfect crumble for Mother’s Day! Impress mum by baking this crumble with fresh fruit and in-season sweet and tangy rhubarb. Trying it out any other time of the year? Swap in your favourite in-season fruits for a fresh, nutty crumble.


35 minutes

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For the tahini crumble:

  • 170g unsalted butter
  • ¾ tsp cinnamon
  • Zest of 1 lemon
  • 150g tahini
  • 225g plain flour
  • 75g toasted sesame seeds
  • 350g golden caster sugar
  • ¼ tsp salt


For the fruit mix:

  • 350g pears, cored, chopped into large chunks
  • 650g rhubarb, cut into 2cm chunks
  • 120g golden caster sugar
  • 1.5 tbsp plain flour
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • Zest and juice of 1 orange


  1. Preheat the oven to 200C fan. Butter a 30cm round casserole dish or any equivalent ovenproof dish.
  2. Place the butter, cinnamon, and lemon zest in a small pan on a low heat until the butter is just melted. Take off the heat and whisk in the tahini.
  3. In a separate bowl, measure out the flour, sesame seeds, caster sugar and salt. Add the butter/tahini mix and stir until the mix comes together. It will look like a big clump, don’t worry! Place in the fridge whilst you make the fruit mix.
  4. Mix the chopped pears, rhubarb, sugar, flour, ginger, cinnamon, orange zest and juice into the buttered casserole dish, mix to combine and distribute evenly through the dish.
  5. Take handfuls of the crumble mix, press them in your hand to form tight ‘balls’ and then place all over the fruit mix. Make sure to have a mixture of small and large clumps evenly distributed all over the fruit, along with any sandy bits.
  6. Bake for 30 minutes at 200C. Serve warm with thick custard or vanilla ice cream.

Included in this Recipe



Skilfully roasted to release a rich, nutty, balanced flavour, our Tahini is then slowly double ground to create a creamy texture and a glossy finish.