Rhubarb Lavender Crisp
Rhubarb Lavender Crisp is a refreshing dessert perfect for spring and summer gatherings.
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Servings: 6 - 8 servings
Calories: 401kcal
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees F and place oven rack in middle. Spray an 8x8 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.
Nutrition
Serving: 0.5cup | Calories: 401kcal | Carbohydrates: 74g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 13mg | Potassium: 471mg | Fiber: 5g | Sugar: 48g | Vitamin A: 417IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 2mg
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