High Desert Table

Your everyday guide to Southwestern cooking

Marianne Sundquist

Red Chile & Caramelized Onion Dip

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In the last few weeks, I have found myself at birthday parties, block parties, and picnics at the park. So this week I wanted to make a homemade dip/spread that would be perfect for crackers, sandwiches, crusty bread, charcuterie, and all the vegetables you can think of. This creamy, red-chile spiked caramelized onion dip is even good with apples, and yesterday, I found myself smearing some on a piece of hot smoked salmon. 

Caramelizing the onions

The secret to a good homemade caramelized onion dip is all about the onions. After around fifteen minutes of cooking, the onions will change to a light caramel color. It’s only natural that one would think you have reached your cooking destination and turn off the heat. But let me assure you, there is far more caramelized traveling to be had. There are many shades of caramelized onions, just like there are many shades of butter turning brown and all of them mean various degrees of (heavenly) depth of flavor. As your onions continue to turn deeper shades of brown (at the lowest heat your stove will allow), you’ll also notice they lose more water and take up less space in the pot. Until, at last, you have a small amount of deeply caramelized onions packed with sweet and savory flavor.

The next step is adding High Desert Herbs or Herbes de Provence, some red chile, sour cream, and a brick of softened cream cheese. You’ll notice the recipe calls for a specific order for mixing everything together. This is so you don’t have any little lumps of cream cheese suspended in the dip, which isn’t too big of a deal since it doesn’t affect the flavor, but does alter the final texture and appearance. 

If you have a number of get-togethers coming up, if I were you I’d double or triple the batch (since caramelizing onions takes a bit of time) and freeze pints of the finished dip. The day before you need some dip, pull one out of the freezer and the next day you’ll be ready to roll.

plated caramelized onion dip ready for sharing
plated homemade caramelized onion dip ready for sharing
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Red Chile Caramelized Onion Dip

Red Chile Onion Dip with Appetizer Platter
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This creamy, red-chile caramelized onion dip is perfect for crackers, sandwiches, crusty bread, charcuterie, and all the vegetables you can think of. Made with New Mexico Red Chiles, this appetizer is perfect for any party, picnic, or southwest gathering.

  • Author: Marianne Sundquist
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: 1 pint
  • Category: appetizer
  • Method: Caramelize
  • Cuisine: New Mexican

Ingredients

Units
  • 2 T. butter
  • 1 large yellow onion, sliced
  • 2 t. High Desert Herbs or Herbes de Provence
  • 2 garlic cloves, thinly sliced
  • 1/4 c. Mild New Mexico Red Chile puree
  • 1 1/2 c. Sour cream
  • 1 brick (8 oz) cream cheese, room temperature
  • salt and pepper, to taste
  • minced chives, for garnishing

Instructions

In a heavy-bottomed pot over medium-low heat, melt the butter. Add the onions, cover, and cook for around fifteen minutes. This allows the onions to steam and release a large portion of their water fairly quickly. While they are steaming, stir them every few minutes.

caramelizing the onions in a Le Creuset Dutch oven
caramelizing the onions in a Le Creuset Dutch oven

Uncover the onions and at this point, they will probably begin to look caramelized. Uncover them, stir, add the dried herbs, and turn the heat to low (as low as it can go). Let them continue to slowly caramelize for around 30 minutes, stirring every five minutes or so. Add the garlic and cook for another five minutes, stirring frequently.

Turn off the heat and deglaze with the red chile puree, scraping the bottom of the pan with a wooden spoon. Carefully transfer this mixture to a blender or food processor and buzz just a few times and let it come to room temperature.

Once the onions are cooled to room temperature, add the cream cheese to the bowl of a stand mixer with a paddle attachment and whisk for about a minute until it’s light and airy. Add the sour cream and mix again. Now add the onion mixture and mix until everything is distributed. Check seasoning and add salt and/or pepper as needed. Transfer to a bowl and garnish with chives.

Pan-Seared Steak Method

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Even though our grills might be covered for the season, we can still make mouth-watering, perfectly cooked and seasoned steaks indoors. Today, I am going to walk you through my favorite way to cook a steak indoors. I first learned to properly cook a steak when cooking at The Peninsula Hotel in Chicago under the tutelage of Chef Graham Elliot. We were a small team of four cooks working five nights a week in the hotel’s fine dining restaurant inside the workings of a large hotel kitchen. Our open kitchen was small, with a dining bar allowing guests a front-row seat to watch us cook. We each worked a station on our own (garde manger, hot apps, butcher, and saucier) for three months, after which time we would rotate around to another station. When working as the butcher, not only was it our responsibility to break down fish and other cuts of meat on the menu, during service we cooked every piece of meat that left the kitchen, from 3-course to 21-course tasting menus per guest. To get the job done we had a four-gas burner range and a small convection oven which we kept at 500 F. the entire night. There was no grill or wood-burning oven, but I soon learned that all I needed was right in front of me: a large soup spoon (never tongs), a few well-seasoned cast iron pans, salt, my trust pepper grinder, a high smoke point oil, butter, and aromatics. 

In this recipe you’ll notice that the aromatics I use are lemon, cilantro stems, jalapeno and garlic. This is just one out of an almost infinite number of variations you could try. Use the herbs and flavors that work for you. If you have sage or lavender in the garden, try it! Normally I tend to use thyme, rosemary, garlic and lemon. But on this night, I used what I had (leftover cilantro and jalapenos from taco night earlier in the week) and it ended up being one of the best pan-seared steaks I have ever made. The important thing to remember when choosing aromatics is that they need to be carefully dried after being washed. Natural juice from a lemon, lime, or piece of ginger isn’t a big deal, but you never want to add water to a pan with hot oil, as it will result in dangerous splattering and possible burns.

At first glance, this method might appear too easy for a whole recipe’s worth of attention, but let me assure you. It’s the best way of cooking a steak I’ve ever come across. Aside from maybe the Japanese three-crust method which I’ll save for grilling season since it requires an open flame. Because this recipe is mostly about a method or technique, I would especially recommend reading the entire method in advance.

And this technique isn’t only for steak. Over the years I have found myself using this method for fish, chicken, all kinds of red meats, even cauliflower steak. When it comes to beef though, choosing a good quality porterhouse, beef tenderloin, filet mignon, t-bone, strip or rump steak are good choices.

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Pan-Seared Steak Method

HDT Pan Seared Steak - plated and ready to serve
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This method will teach you how to cook a mouth-watering pan-seared steak indoors in a cast iron pan. When I don’t have a grill, this is hands down my favorite technique for cooking a well-seasoned steak. 

  • Author: Marianne Sundquist
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: sear
  • Cuisine: American

Ingredients

  • 1 large steak, 1-1 1/2 inch thick
  • salt and pepper
  • 1/2 t. neutral oil with a high smoke point (grapeseed, avocado, vegetable, sunflower)
  • 2 T. butter
  • 1/2 lemon, sliced
  • 1 small handful of cilantro stems
  • 2 jalapenos, sliced
  • 3 garlic cloves, sliced

Instructions

First, dry the steak with a paper towel and let it come to room temperature so it can cook evenly and retain its juices. This will take anywhere from 10-30 minutes depending on the temperature of your kitchen as well as the size of the steak.

Now, season the steak generously on both sides with salt and pepper. Place a cast iron or other heavy-bottomed pan over medium-high heat and add the oil. When you can see the oil ripple as you gently tip the pan to one side, you know the pan is hot enough (do not put the steak into a cold pan). Gently place the steak in the pan and let it sear where it is (resisting the temptation to move it around) for around 3 minutes. If you want to help it along, carefully press down on the steak with the back of a spoon to create more pressure as it’s searing which will create even more caramelization in the flavor-filled crust. Turn the steak over and repeat this process so both sides get a good sear.

HDT Pan Seared Steak - prep and ingredients
prep ingredients

At this point, turn the heat to medium and add the butter, lemon, cilantro stems, jalapeno, and garlic. With your spoon, move the steak toward the top of the pan and move the aromatics to the side or on top of the steak. Carefully tip the pan towards you while it’s still over the heat, being careful no butter spills out, and spoon the sizzling butter over the steak, again and again, to finish cooking the steak. This will probably take anywhere from 30 seconds to 2 minutes, depending on the thickness of the steak and how well done you prefer it to be cooked.

pan searing the steak
pan searing the steak

 

You can certainly take the temperature of the steak with a thermometer to find your perfect cook (rare: 125 F. | medium-rare: 130-135 F. | medium: 135-140 F. | medium-well: 140-150 F. | well: 155 F.) by inserting the thermometer into the thickest part of the steak. But I prefer and recommend the poke-with-your-finger method. Not only does it teach you to just know when a steak is done, but I find it to be more accurate during the fast pace reality of cooking. You feel it with your finger, take it off at the perfect time, and boom it’s done and ready for resting.

The Finger Test

The best way I have found to learn the poke method is to use your very own hand as a guide. The first step is to touch your ring finger to your thumb and turn your hand so the palm is facing you. If you press on your hand just below your thumb this will mimic what it feels like when you poke a well-done steak. Move your finger slightly to the left around your thumb and you will feel what a medium-well steak feels like. Keep working your way around your thumb and you will eventually reach what a rare steak feels like. Use this method as long as you need to learn and then the day will come when you’ll know everything you need to know with a single poke of your finger.

Once the steak is cooked to your preferred temperature, transfer the steak and all the aromatics to a shallow bowl (so as not to lose any of the juices) and loosely cover it with foil for 5-10 minutes before serving so the inside juices can redistribute and don’t just spill out once the steak is cut with a knife.

High Altitude Chocolate Cake with Cream Cheese Frosting

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High-altitude baking can be a challenge. If I had a video camera in my kitchen since moving to Santa Fe, there have been a few times when the footage could be used to make a sitcom or reality show. I mean, this is some real popcorn-worthy material—a cake overflowing out of the pan, the little bubbling bits catching fire on a sheet tray in the oven, and the hilarity that ensues as everyone in the house reacts. The kids, the husband, the baker (aka me), and even Saturn the dog comes to life from his nap spot on the couch as cake pans are quickly brought outside in a plume of smoke and tossed on cold rocks to cool down. Even though my bakes usually result in whiffs and sighs of delightful success, now when I set out to bake a cake, there’s a new joke in our house. My well-meaning family members wish me luck, my brow furrows as I pour the batter into the pan, and I whisper a little prayer with no idea of what will happen in the 30 minutes to follow. I think some of this has been a bit of bad luck but another part of it was me in denial about the reality of what high altitude does to baking. This year, I have set out to not only bake better cakes but more importantly learn about why making adjustments to leavening agents, liquid, temperature and time makes a meaningful difference. This cake is the result of my exploration and discovery. The days of my cake-making dramas are (hopefully) over. 

High-altitude baking

Santa Fe sits at just over 7,000 feet at its lowest points. And since baking is affected as low as 3,000 feet in elevation, there is no way of getting around it here. The first thing I learned when setting out to conquer my cake-making fiascos, is that as we travel higher in elevation, air pressure decreases. And air pressure is what makes our understanding of general baking rules, proportions, time, and temperatures what it is. Low air pressure is what causes water to boil at lower temperatures (at 7000 feet, 198.9 F. to be exact) and in baking it does two main things: it causes liquids to evaporate faster and makes baked goods rise faster and easier. I now understand that my exploding cakes were the result of high pressure rising so quickly that the cell walls inflated and burst. Oh, how I feel understood and seen by air pressure science! 

This recipe takes these small but mighty elevation details into account and I played with many variables until I landed on a luscious cake full of bounce and rich chocolate flavor. I experimented with the amount of liquid, egg, sugar, and baking powder and also the temperature and time of the bake. 

Super simple frosting

For this cake, I include a recipe for a simple cream cheese frosting which was a great choice since eventually, we turned the top of the cake into a panda face for River’s tenth birthday. But I think a whipped cream cream cheese frosting would be just as delicious and a bit lighter. You can make this cake into two or three layers, whichever you prefer. And feel free to get creative with what you spread inside the layers. This recipe keeps it simple and just uses frosting, but it’s also a great way to add another layer of flavor to the cake. You could use any flavor jam (raspberry is a favorite), even apple or pumpkin butter.

If you make a cake or cupcakes, just keep in mind that baking times will be less for cupcakes. Keep an eye on it as it bakes and keep a small knife, skewer, or toothpick ready for testing. After all of the care that goes into making a cake or cupcakes, the last thing you want to happen is for it to overbake and get dry and crumbly. We are all in this together, so happy baking!

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High Altitude Chocolate Cake with Cream Cheese Frosting

High Altitude Chocolate Cake with Cream Cheese Frosting
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Baking at higher elevations can be an unpredictable challenge. This luscious chocolate cake is perfect for your high-elevation baking adventures.

  • Author: Marianne Sundquist
  • Prep Time: 60 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 1, 9” 2 or 3-layer cake or 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southwest

Ingredients

for the cake:

  • butter, for coating the pans
  • parchment paper, for lining the bottom of the pans
  • 2 c. (250 g.) all-purpose flour, plus more for pans
  • 1 ¾ c. (350 g.) granulated sugar
  • 3/4 c. (75 g.) dutch processed cocoa powder
  • 2 t. baking soda
  • 3/4 t. baking powder
  • 1 t. kosher salt
  • 1 1/4 c. buttermilk
  • 1/2 c. vegetable oil
  • 3 large eggs, at room temperature
  • 2 t. vanilla extract
  • 1 c. freshly brewed hot coffee

for the frosting:

  • 3 c. powdered sugar, sifted
  • 2, sticks unsalted butter, room temperature
  • 2, 8 oz. packs of cream cheese, at room temperature
  • 2 t. vanilla extract

Instructions

First, preheat the oven to 375 F. Generously rub butter all over the inside of your two or three cake pans. Now place around a tablespoon of flour into one of the pans. Moving around in the circle, tap the pan so the flour coats the bottom and sides of the pans evenly. Now tap all of the excess flour into the next pan and repeat this process. If you are using a third pan, repeat this again, otherwise, tap out any extra flour into the sink. Now line each cake pan with parchment paper on the bottom. To do this, cut a piece of parchment paper at least the size of the cake pan and fold it in half. Now fold it in half again. Now fold the triangle again and hold it over the cake pan so the corner reaches the center. Cut the outer edge of the paper so it matches the curve of the circular pan, unfold the parchment and it should fit in the bottom perfectly. If you are making cupcakes, line your cupcake pan with paper liners.

Add the wet ingredients into the dry ingredients and whisk together until the batter is incorporated.
Add the wet ingredients into the dry ingredients and whisk together until the batter is incorporated.

To make the batter, in a large, dry bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a separate medium bowl whisk together the buttermilk, vegetable oil, eggs, vanilla, and hot coffee. Add the wet ingredients into the dry ingredients and whisk together until the batter is incorporated. Pour the batter evenly between your pans or into your cupcake liners. Bake for 20-25 minutes (for a cake) and 15-20 minutes (for cupcakes), or until a small knife or skewer inserted into the center comes out clean.

chocolate cake layers cooling
Let the cakes cool for 15 minutes before carefully inverting them onto a large plate lined with parchment paper.

Let the cakes cool for 15 minutes before carefully inverting them onto a large plate lined with parchment paper. The way I like to do this is to place a piece of parchment paper on top of the cake. Place a large plate over the parchment paper and while holding everything tightly together, carefully flip it over. Remove the cake pan and parchment paper stuck to the bottom of the cake. Let the cake cool completely before layering and frosting.

Once the cakes are cool, lay one cake on a platter or pedestal and generously frost the top. Repeat this with the remaining layers and then frost the entire outside of the cake. Enjoy!

Biscochito French Toast 

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This Biscochito French Toast  recipe is entirely inspired by the state cookie of New Mexico, the biscochito (or bizcochito), and more specifically its spice combination of cinnamon, sugar, and ground anise seeds. I don’t often make individual slices of french toast, but I’m a huge fan of baked french toast, where extra egg mixture is poured over layers of bread resulting in a custardy-bread-pudding-like consistency. Before it goes into the oven, it’s topped with a pecan crumble and when it emerges from the oven a caramel-hued golden brown, it’s topped with red chile mascarpone. The italian cream cheese begins melting instantly and for the finishing touch, the french toast is drizzled with a warm concoction of melted butter whisked with maple syrup. I usually serve some kind of salad with this decadent dessert for breakfast and feel good about all of it.

The crumble topping

Most crumble toppings will include a flour of some kind to bind the nuts, sugar, and butter together. In the recipe, I give three options because they all work providing varying degrees of texture, and most importantly I want you to feel freedom to use what you can find or have on hand.  This could be all-purpose flour, nut flours, or in this case, cornmeal. 

Why corn?

For a moment, let’s talk about corn. I chose to use it because it is a food that’s cultivated and cared for in abundance here, more than anywhere else I have lived. I try to buy posole, chicos, and corn meal from local, small farms whenever possible. Working as a chef mostly in large cities, I used to think I knew so much about food. I don’t make that mistake anymore. Corn is just one of the foods that helped me realize I will be a student here for the rest of my life, no matter how many methods and techniques I learn along the way.

The gift of living and cooking in New Mexico

I remember as a young cook, working in restaurants where ingredients were sourced from far-off places. Once they arrived, we would make them into creams, purees, powders, foams, and gelees. In our pressed white jackets, there was often a collective pride about our innovative inventions, as if we were painters and each dish was our own work of art. I cringe a little now and also remember these days with great fondness. We worked so hard, with so much creative, passionate energy. Then recently I found a notebook filled with old sketches of dishes that I had either pitched to chefs I worked for or later made myself when I was writing my own restaurant menus. From my kitchen table, sipping on piñon coffee and hearing the wind chimes sing in the yard, I couldn’t help but notice that most of the ideas felt a bit flat. This is the gift of living and cooking in New Mexico. There is nothing flat about a blue corn enchilada topped with red chile, or better yet both red and green. I’m thinking of a few chefs here who take a contemporary approach to these ingredients, deconstructing them, and fitting them back together with an artist’s eye and heart. Still, the contextual richness remains. These foods reach deep into our sandy and silted soil, carrying with them a living history steeped in story, responsibility, family, and landscape.  

A finely ground cornmeal will have a flour-esque consistency and act as a soft binder with the pecan mixture, while a medium-ground cornmeal will add a little more crunch to the topping. You could also use masa harina (dough flour), where field corn is nixtamalized (cooked and soaked in an alkaline lime solution also called “cal”  which is calcium hydroxide, or sifted wood ash) before being dehydrated and pulverized into a powder. This process, invented by indigenous Mesoamericans more than 3,500 years is a culinary marvel—it makes niacin, also known as B-3, bioavailable, a vitamin that turns food into energy. Amino acids come to life, myotoxins and fungi are destroyed and what was once considered a risk to eat in large quantities, is now a nutrient filled food source. If you choose to use masa harina in your crumble topping, you can expect more depth of flavor as opposed to the brighter and lighter corn flavor or cornmeal. 

Brunch for a crowd

This is the perfect dish when you’re cooking breakfast or brunch for a crowd. I like to build it the night before, wrap it and keep it in the fridge. The next morning, while the oven is preheating, I remove the baking dish from the fridge so it can warm up a bit. This protects our baking dish from a drastic shift in temperature (cold to hot) which could cause damage to the baking dish.

Biscochito French Toast top view with fresh fruit
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Biscochito French Toast 

Biscochito French Toast another top view
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This Biscochito French Toast recipe is entirely inspired by the state cookie of New Mexico, the biscochito (or bizcochito), and more specifically its spice combination of cinnamon, sugar, and ground anise seeds. This is the perfect dish when you’re cooking breakfast or brunch for a crowd.

  • Author: Marianne Sundquist
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8-10 servings
  • Category: Breakfast
  • Method: baking
  • Cuisine: New Mexican

Ingredients

Units

for the crumble topping:

  • 1/2 c. pecans
  • 2 T. cornmeal (fine or medium grind), corn flour or masa harina
  • 1/2 c. packed brown sugar
  • 2 t. ground cinnamon
  • 3 T. butter, melted

 

for the french toast:

  • 2 T. butter, softened
  • 8 large eggs
  • 2 c. whole milk
  • 2 T. maple syrup
  • 1 T. vanilla bean paste or extract
  • pinch of salt
  • 1 t. ground anise seeds
  • 1 loaf challah bread, cut into 1-inch slices

 

for the mascarpone:

  • 8 oz. mascarpone cheese
  • 1/4 c. powdered sugar
  • 1-2 t. New Mexico red chile powder, depending on the heat
  • 2 t. Vanilla bean paste or extract

 

for serving:

  • Maple syrup with a few nubs of butter melted in a saucepan

Instructions

Preheat the oven to 375 F. Rub softened butter all over the bottom and sides of a large cast iron pan or 9×13 baking dish. First, make the crumble topping: In a small bowl, stir together the pecans, corn flour, brown sugar, cinnamon, and melted butter. Sprinkle half of the crumble topping across the bottom of your prepared pan. Reserve the rest.

Biscochito French Toast Prep
Prepping the crumble into the buttered pan

Now, prepare the egg mixture: In a bowl, whisk together the eggs, milk, maple syrup, vanilla, salt, and anise. Soak each slice of bread in the mixture and let it soak for around 15 seconds on each side. Transfer the slices to your buttered pan as you go and layer as you see fit depending on the size and shape of your pan. If there’s any remaining egg, pour it over the bread. Sprinkle the remaining crumble topping over the bread pieces and transfer this to the oven to bake for 45 minutes.

While the French toast is baking, make the mascarpone: whisk together the mascarpone, powdered sugar, red chile powder, and vanilla.

When the french toast comes out of the oven, either dollop the mascarpone over the top and serve family style, or you can cut pieces of the French toast and dollop each piece with the mascarpone. Drizzle with warm buttery maple syrup and enjoy!

Biscochito French Toast pouring maple syrup
Drizzle warm maple syrup over the dish before serving

Rhubarb, Lavender, and Red Chile Crisp

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Aside from the perfectly ripe nectarine or plum, my favorite fruit for any baked good is rhubarb. It’s naturally tart and easily transitions into a perfect combination of sweet & sour with the addition of something sweet, in this case, brown sugar. If the idea of rhubarb on its own is too pucker-inducing for you, feel free to add strawberries, blueberries, apricots, or a sweet apple variety to mix it up. 

fresh rhubarb

There are a handful of flavors that go exceptionally well with rhubarb, so I would encourage you to think about what sounds exciting to you. Flavors like lemon, black pepper, ginger, rose, coconut, cardamom, cinnamon, and caramel are some of the first that pop to mind. In this version, I love bringing in elements of the Southwest in the form of lavender and red chile powder to the crisp topping. The floral notes from the lavender and the slight heat from the chile bounce off the bright fruit that has mellowed and melted into a decadent, slightly caramelized saucy delight.

fresh rhubarb
fresh rhubarb chopped and ready to go

Because the window for growing rhubarb outdoors is short, when I see it at the grocery store or the market it’s hard for me to pass up. It’s a fruit celebration of early spring and a reminder of the bounty of summer fruits ahead when rhubarb days will be a distant memory. When I make this at home we usually have it for dessert the first night with vanilla ice cream or fresh whipped cream. As if that is not wonderful enough, the next morning we pull the leftovers out of the fridge and have it for breakfast with a spoon of greek yogurt and a drizzle of raw honey. I still can’t decide which is my favorite.

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Rhubarb, Lavender and Red Chile Crisp

Rhubarb Lavender Red Chile Crisp with whipped cream
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The floral notes from the lavender and the slight heat from the chile bounce off the bright fruit that has mellowed and melted into this decadent, slightly caramelized rhubarb crisp.

  • Author: Marianne Sundquist
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1.25 hours
  • Yield: 6 servings
  • Category: dessert
  • Method: baking
  • Cuisine: American

Ingredients

Units

for the filling:

  • 1 T. butter
  • 2# rhubarb, cut into 2” pieces
  • 1/2 c. brown sugar
  • 1 orange, zested

for the crisp:

  • 1 c. flour of your choice (All Purpose, coconut flour or almond flour)
  • 2 t. ground cinnamon
  • 2 t. New Mexico mild or medium red chile powder
  • 2 t. ground dried culinary lavender
  • 1 c. brown sugar
  • 1 c. rolled oats
  • 1/2 c. almond or pecan pieces
  • 1/2 c. melted butter

Instructions

Preheat the oven to 375 F. Butter a 9-10” baking dish, cast iron, or other oven-safe skillet.

In a large bowl mix together the rhubarb, brown sugar, and orange zest. Transfer this mixture to your buttered pan.

Rhubarb Lavender Red Chile Crisp - Dry Ingredients
Dry Ingredients

With your hands or a wooden spoon, stir together the flour, cinnamon, red chile powder, lavender, brown sugar, oats, nuts, and melted butter. With your hands, crumble this evenly over the top of the fruit.

Rhubarb Lavender Red Chile Crisp - pre baked
The rhubarb lavender red chile crisp prepped before baking

Bake the crisp for around 50 minutes or until the fruit is bubbling and the top is golden brown. Let it cool for ten minutes before spooning it into bowls and serving.

Rhubarb Lavender Red Chile Crisp - Baked
The crisp cooling in the skillet after baking