Rhubarb Crumble with Lavender Shortbread Topping
The first rhubarb of spring deserves a party. Tart pink rhubarb bakes into a jammy filling under a buttery topping made with crumbled lavender shortbread cookies from the farm stand.
The first rhubarb of spring deserves a party. Tart pink rhubarb bakes into a jammy filling under a buttery topping made with crumbled lavender shortbread cookies from the farm stand.
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Why this pairing works
Rhubarb is sour enough to make you pucker, so it needs sugar and something buttery. Lavender Sugar sweetens the filling with a floral note, and the shortbread topping adds crunch and more lavender.
Serves 6 to 8 Prep 20 min Cook 45 min
Ingredients
- 6 cups rhubarb, cut into 1/2-inch pieces, about 2 lb, stalks only
- 3/4 cup Lavender Sugar, for the filling
- 3 Tbsp cornstarch
- 1 tsp lemon zest
- 6 Lavender Cookie (Shortbread), coarsely crumbled
- 1/2 cup old-fashioned oats
- 1/4 cup flour
- 2 Tbsp Lavender Sugar, for the topping
- 4 Tbsp butter, melted
- Vanilla ice cream, for serving
Directions
- Heat the oven to 375°F. Toss the rhubarb, 3/4 cup Lavender Sugar, cornstarch and lemon zest in a 9-inch baking dish.
- In a bowl, mix the crumbled cookies, oats, flour and 2 Tbsp Lavender Sugar. Stir in the melted butter until clumpy.
- Scatter the topping over the rhubarb.
- Bake 40 to 45 minutes, until the filling bubbles thickly at the edges. Tent with foil after 25 minutes if the top browns too fast.
- Cool at least 20 minutes so the juices thicken, then serve with ice cream.
Make it your own
- Make it strawberry rhubarb: use 4 cups rhubarb and 2 cups halved strawberries.
- No shortbread on hand? Lemon Sugar Lavender Cookies make a bright, zesty topping.
Our cottage foods are made on the farm and sold in person at the farm stand, markets and events. Tap any linked ingredient to see flavors and availability.
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