I love the scent of lavender, and I use it for many things outside of the kitchen – so when I saw this recipe combining my favorite summer fruit with one of my fave summer scents, I had to make it! Over the weekend, I finally had a chance. Here’s the recipe with the pictures I took while preparing it. Enjoy!

Rhubarb Lavender Crumble

A great feature of this recipe is that there is no pre-cooking or stewing required. It’s fast & easy, and when you’re done, you get a delicately sweet treat with a hearty topping.

Serves 4-8


  • 2 pounds fresh rhubarb, leaves removed and discarded
  • 1/2 cup sugar
  • 1/4 cup honey
  • Pinch salt
  • 1/2 teaspoon dried lavender buds


For the Basic Soft Oat Crumble Topping:

  • 1 1/2 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • Spices – cinnamon, nutmeg, ginger
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted
  • Water or milk


For almond topping

  • 2 tablespoons butter
  • 3/4 cup sliced and toasted almonds
  • 1/4 cup brown sugar



Heat the oven to 375°F. Prepare a 9×13 pan by greasing lightly with butter or with oil spray

Cut the rhubarb stalks into small pieces – about the size of your knuckle – they should be evenly sized.




Toss with the sugar, honey, and salt.



Rub the lavender between your hands, crushing it into the rhubarb.


Stir everything and spread evenly in the baking pan.

Now it’s time to make the topping!



Mix the dry ingredients (rolled oats, flour, light brown sugar, cinnamon, nutmeg, ginger, salt).


Melt 5 tablespoons of butter and stir into dry ingredients. Add just enough water or milk so that the mix comes together in loose clumps – not too wet, and spread the crumble topping over the rhubarb.


Now make the almond topping!


With the crumble on top and ready to bake

Melt the 2 tablespoons of butter along with the toasted almonds and brown sugar in the microwave or in a small saucepan, and dot over the crumble topping. Bake at 375°F for 40-45 minutes, or until the topping is lightly browned.


Finished rhubarb lavender crumble hot from the oven!

Let cool for at least 15 minutes, then serve with vanilla or honey ice cream.


VoilÃ� ! A delicate summer dessert that you can serve for the family or share at a potluck. What’s your favorite summer dessert? Share your recipes in the comments and I may feature you on the homepage of ediTORIal!

Recipe via the kitchn
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