A sweet rhubarb crisp flavored with just a hint of floral lavender that's perfect enjoyed as a spring dessert.
Ingredients
Butter or cooking spray
2 pounds fresh rhubarb, leaves removed and discarded, diced
1/2 cup granulated sugar
1/4 cup honey
Pinch fine salt
1/2 teaspoon dried lavender buds (food safe)
1/2 cup sliced almonds
Vanilla or strawberry ice cream, or whipped cream, for serving (optional)
1 1/2 cups rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of fine salt
5 tablespoons unsalted butter, melted
Water or milk
Instructions
Arrange a rack in the middle of the oven and heat to 375°F. Coat an 8x8- or 9x9-inch baking pan or 2 to 2 1/2-quart baking dish with butter or cooking spray; set aside.
Place the rhubarb, granulated sugar, honey, and salt in a large bowl. Rub the lavender between your hands and add to the bowl. Stir to combine, then transfer to the baking dish and spread into an even layer; set aside.
Place the oats, flour, brown sugar, and salt in a large bowl and stir to combine. Drizzle in the melted butter and stir to combine. Add just enough water or milk (a tablespoon at a time) so that the mixture comes together in loose clumps but is not too moist.
Sprinkle the topping over the rhubarb. Sprinkle the almonds evenly over the top.
Bake until the topping is lightly browned, 40 to 45 minutes. Let cool for at least 15 minutes, then serve with vanilla or strawberry ice cream, or whipped cream if desired.
