Rhubarb Crumble with Lavender Shortbread Topping
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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.
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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) or 8 store-bought shortbread cookies, 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.
Serve it with: Lavender Wildflower Honey
What is the difference between a crumble and a crisp?
They are close cousins. A crisp traditionally has oats in the topping; a crumble is often just flour, sugar and butter. This one uses crumbled shortbread plus a few oats, so it is crunchy like a crisp and buttery like a crumble.
Can you make the topping without shortbread cookies?
Yes. Mix 3/4 cup flour, 1/2 cup oats, 1/3 cup Lavender Sugar, a pinch of salt and 1/2 teaspoon finely ground culinary lavender buds, then rub in 6 tablespoons cold butter until it forms clumps.
Can you use frozen rhubarb?
Yes. Do not thaw it; toss it with the sugar and cornstarch while frozen, add 1 extra tablespoon cornstarch and bake 10 to 15 minutes longer, until the filling bubbles thickly.
How do you make it ahead?
Assemble the filling and topping separately up to a day ahead and refrigerate. Combine and bake just before dinner. Baked crumble keeps 3 days in the fridge; rewarm at 350°F for 15 minutes to re-crisp the topping.
Make it your own
- Make it strawberry rhubarb: use 4 cups rhubarb and 2 cups halved strawberries.
- Use lemon sugar cookies for a bright, zesty topping.
- Serve with no-churn honey lavender ice cream.
- Bake in 8 ramekins for 25 to 30 minutes for individual desserts.
Frequently asked questions
Why is my crumble runny?
It needs to bubble thickly at the edges and cool at least 20 minutes so the cornstarch sets.
Do I need to peel rhubarb?
No. Just trim the ends and leaves and cut the stalks into pieces.
How sweet is it?
Pleasantly tart. Add 2 more tablespoons of sugar if your rhubarb is very green.
Made it? Rate this recipe below and tell us how you served it.
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