Rhubarb, Lavender and Red Chile Crisp
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.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1.25 hours
- Yield: 6 servings
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
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.
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.
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.
Keywords: lavender, summer fruit, rhubarb, ice cream