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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!

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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

Ingredients

  • 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

 

Instructions

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

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

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Toss with the sugar, honey, and salt.

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

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Stir everything and spread evenly in the baking pan.

Now it’s time to make the topping!

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

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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.

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Now make the almond topping!

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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.

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Finished rhubarb lavender crumble hot from the oven!

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

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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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