Rhubarb Lavender Crisp is a refreshing dessert, full of fresh rhubarb and a hint of lavender – perfect for spring and summer gatherings.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Ok friends, moment of truth. This is the first time I have ever seen, let alone eaten, rhubarb. It was like this super exciting moment of discovery when it arrived at my house. I pulled it out of the box and was like, hmm…looks like red celery. Wonder what it tastes like? So, as I diced it, I decided to try a bite. I thought it tasted a little bit like a sweeter version of celery. And then I was worried. Because, that is not a flavor I would necessarily want in my dessert.
Thankfully, once it is cooked in all the glorious sugar, it no longer resembles anything close to celery – in appearance or taste. I was pleasantly surprised and very happy with how the flavors in the Rhubarb Lavender Crisp turned out. Lavender is one of those ingredients that you don’t want to use too much of, so that it overpowers the dish it’s in, but when you use just a little bit, it adds such a nice flavor! I used lavender extract paste in two recipes this week, and I thought it really added a nice dimension of flavor to the recipes.
What is Rhubarb?
Rhubarb is a vegetable that, to me, looks like red celery. It is primarily used in baked dessert dishes with lots of sugar, but can also be pickled, made into jam, or even in lemonade!
What you need to make Rhubarb Lavender Crisp
6 cups rhubarb, diced (approx. 5 stalks)
½ cup granulated sugar
¼ cup honey
pinch of salt
½ tsp lavender extract paste
Vanilla ice cream, for topping (optional)
For the topping:
1 ½ cups old-fashioned oats
½ cup all-purpose flour
½ cup light brown sugar, packed
pinch of salt
5 Tbsp unsalted butter, melted
How to make Rhubarb Lavender Crisp
Full Printable Recipe Below!
Preheat oven to 375 degrees F and place oven rack in middle. Spray an 8×8 baking dish with cooking spray and set aside.
In a large bowl, combine the rhubarb, sugar, honey, salt, and lavender paste. Mix well, then transfer to the prepared baking dish, spreading into an even layer.
In another bowl, mix the oats, flour, brown sugar, and salt. Add in the melted butter and stir until mixed well and crumbly clumps have formed.
Sprinkle the topping over the rhubarb mixture evenly, then bake 40-45 minutes, until topping is lightly browned and rhubarb mixture is bubbling.
Remove from oven and allow to cool for at least 15 minutes. Serve topped with a scoop of vanilla ice cream, if desired.
Store in an airtight container in the fridge for 3-5 days. Leftovers can be eaten cold or warmed in the microwave or oven.
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Sponsor products used in this recipe:
Dixie Crystals Granulated & Brown Sugar
Melissa’s Produce Rhubarb
Taylor & Colledge Lavender Extract Paste
Rhubarb Lavender Crisp
- 6 cups rhubarb, diced (approx. 5 stalks)
- ½ cup granulated sugar
- ¼ cup honey
- pinch of salt
- ½ tsp lavender extract paste
- Vanilla ice cream, for topping (optional)
For the topping:
- 1 ½ cups old-fashioned oats
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- pinch of salt
- 5 Tbsp unsalted butter, melted
- Preheat oven to 375 degrees F and place oven rack in middle. Spray an 8×8 baking dish with cooking spray and set aside.
- In a large bowl, combine the rhubarb, sugar, honey, salt, and lavender paste. Mix well, then transfer to the prepared baking dish, spreading into an even layer.
- In another bowl, mix the oats, flour, brown sugar, and salt. Add in the melted butter and stir until mixed well and crumbly clumps have formed.
- Sprinkle the topping over the rhubarb mixture evenly, then bake 40-45 minutes, until topping is lightly browned and rhubarb mixture is bubbling.
- Remove from oven and allow to cool for at least 15 minutes. Serve topped with a scoop of vanilla ice cream, if desired.
- Store in an airtight container in the fridge for 3-5 days. Leftovers can be eaten cold or warmed in the microwave or oven.
Friday #SpringSweetsWeek Recipes
Candied Kumquats by Karen’s Kitchen Stories
Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
Citrus Biscotti by Pook’s Pantry
Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
Coconut Macaroons by Books n’ Cooks
Easy Key Lime Mousse Tarts by Blogghetti
Eclairs by House of Nash Eats
Grapefruit Mint Julep by The Spiffy Cookie
Key Lime Soufflé by Art of Natural Living
Lemon Lime Macaron by A Kitchen Hoor’s Adventures
Lemon Raspberry Parfait by The Carefree Kitchen
Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
No-Cook Candied Kumquats by Shockingly Delicious
Pineapple Cheesecake Shooters by Jen Around the World
Rhubarb Cream Cheese Danish by Devour Dinner
Rhubarb Lavender Crisp by Sweet Beginnings
Walking Banana Pudding Dessert Bags by For the Love of Food
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