Rhubarb-jamaica crumble tart with fresh ginger

Put the butter in the food processor; add 400 g flour, 180 g sugar and 1 1/2 teaspoons salt.

Pulse until the mixture starts to clump together like a dough, then stop.

Butter a nine-inch springform pan heavily, seat the bottom in its groove, and line the bottom with parchment paper.

Crumble two-thirds of the mixture into the pan and press it into a solid, even layer with the back of the hands.

Add toasted pumpkin seeds to the remaining mixture and pulse until it comes together more and the seeds are roughly chopped.

Trim the rhubarb tops and bottoms, cut into about half-inch pieces and put in a bowl.

Grind three-quarters of a cup of dried jamaica flowers to a powder in a spice grinder; sprinkle about three tablespoons over the rhubarb.

Trim a thin strip off each side of the ginger without peeling fully, and grate about a tablespoon on the coarse side of a microplane into the bowl.

Add ground black pepper, allspice and a generous three tablespoons cornstarch; mix to coat everything.

Add the sugar and mix again.

Scrape the filling over the pressed crust, spreading the settled cornstarch and sugar evenly, and pat it down a little.

Remove the blade, squeeze handfuls of the remaining crumble together like a dough and break into chunks over the whole top.

Set on a rimmed baking sheet in case it leaks; bake at 375 for 45 minutes to an hour, until browned on top with bubbling filling.

Cool completely, a couple of hours, so the filling and crumble set.

Cut, lift slices onto plates, and top each with a spoonful of crema.