Cherry Rhubarb Lavender Crumble

Cherry Rhubarb Lavender Crumble
Cook time
Total time
Serves: 8
  • for the filling:
  • 3 cups cherries, pitted and halved
  • 7 cups rhubarb, chopped into 1-inch pieces
  • 2 tbsp cornstarch
  • ½ cup sugar
  • for the crumble:
  • Adapted from Rustic Fruit Desserts, by Cory Shreiber and Julie Richardson
  • ¾ cup flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • ¾ cup pecans
  • ½ tsp salt
  • 1 tsp ginger
  • 3 tsp lavender
  • ¼ cup butter, melted
  1. Preheat the oven to 375°. Butter a square baking dish and place a rack in the upper half of the oven.
  2. To make the filling, combine the cherries, rhubarb, cornstarch and sugar in a medium-sized bowl and toss well to evenly coat the fruit.
  3. To make the crumble, mix the flour, oats, brown sugar, pecans, salt and ginger together. Incorporate 2 tsp of the lavender into the crumble and reserve 1 tsp to sprinkle on top right before baking.
  4. Pour the cherry rhubarb filling into the square baking dish and evenly distribute the crumble topping over it. Take the remaining 1 tsp of lavender and sprinkle it on top of the crumble. Bake for 40 minutes, or until the crumble is golden brown.


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