Wednesday, April 28, 2010

So I Had Some Leftover... Rhubarb Lavender Crumble

Few things bug me more than letting perfectly good produce wilt and ruin in the fridge. Therefore, I felt it would be an injustice to let the rhubarb I had leftover from my Rhubarb Strawberry Dump Cake to be forgotten in the abyss of my produce drawer, which is why I made this Rhubarb Lavender Crumble. 

The Crumble recipe is quite different than the Dump Cake although similar in concept. It is a lot fresher and tart than the first recipe since there is no pie filling and thus a lot less sugar. Not to mention it has a much more homemade and gourmet feel since the topping is made from scratch as opposed to a box cake mix. Both are great recipes, it just depends on what you are in the mood for.

So without further ado, Rhubarb Lavender Crumble...

Rhubarb Lavender Crumble 
*adapted from TheKitchn


  • 1 pound fresh rhubarb
  • 1/4 C sugar
  • 2 Tbsp honey
  • pinch of salt
  • 1/4 tsp dried lavender buds
  • 3/4 C rolled oats
  • 1/4 C flour
  • 1/4 C light brown sugar
  • pinch of salt
  • 2 1/2 Tbsp unsalted butter, melted
  • milk
  • 1/4 C + 2 Tbsp sliced toasted almonds
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
1. Heat the oven to 375.

2. Cut the rhubarb into small pieces the size of your knuckle and toss with the sugar, honey and salt. Rub the lavender between your hands, crushing it into the rhubarb. Stir everything together and spread evenly into a 8x6, or similar sized, baking dish.

3. Mix the oats, flour, brown sugar and salt together in a small bowl. Stir in the 2 1/2 Tbsp melted butter. Add just enough milk till the mixture comes together in loose clumps. Spread the crumble topping over the rhubarb. 

4. Melt the 2 Tbsp of butter, toasted almonds and brown sugar together in a small saucepan and drizzle evenly over the entire crumble.

5. Bake for about 30 minutes, or until the crumble topping is a golden brown. Cool for at least 15 minutes and then serve a la mode!

No comments:

Post a Comment