Crumble au kocha au gingembre, à la rhubarbe et à la pomme

Kocha crumble with ginger, rhubarb and apple

For 6 persons

Preparation : 2 hours 15 minutes / Cooking time : 40 minutes / Resting time : 1 hour 30 minutes


  • 10 g kocha ginger tea
  • 200g butter
  • 200 g of sugar
  • 200 g of almond powder
  • 190 g of T55 flour


  • 500 g of rhubarb
  • 20g ginger
  • 300 ml of water
  • 150 g of sugar
  • A little butter


  • 2 apples
  • 15 g of butter
  • 15 g of sugar


  • Clotted cream

Make the crumble : in a coffee grinder or in a food processor, grind the ginger kocha into powder. Cut the butter into 1 cm cubes. Reserve in the fridge. Put all the crumble ingredients in a salad bowl and work them with your fingertips to obtain a shortbread consistency. Be careful not to overwork the dough. Reserve in the fridge.

Prepare the rhubarb : butter a baking dish. Peel the rhubarb and reserve the rind. Cut it into 5 mm strips. Peel the ginger and slice it.

Make the syrup: bring the water, sugar, rhubarb peel and ginger to a boil. Cover, turn off the heat and cook over residual heat for 30 minutes. Filter. Heat the syrup to 60°C and add the rhubarb pieces. Turn off the heat and let sit for at least 1 hour.

For the apples : Remove the cores from the apples, keeping the skin. Cut them into thin wedges. Heat the butter in a pan and add the apples and sugar. Cook quickly for about 5 minutes (until the apples are caramelized). Drain the rhubarb well and add it to the apples.

Preheat the oven to 170°C (th. 5-6). Spread the fruit in the buttered dish. Arrange the crumble dough on top in an even layer. Bake in a hot oven for 30 to 40 minutes, until the crumble is golden brown.

Serve the crumble with heavy cream in a separate container.

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