Rhubarb, Strawberry & Lavender Crisp


Casey and I had a wonderful trip to the farmer’s market in union square…right now you’ll find brightly colored rhubarb, asparagus…radishes and spring onions.
The colors and the textures are just amazing and they inspired a few more
mid-day meals…here’s a sweet one you may want to try (pair it with a great
vanilla ice cream, scroll down for our fave :)

Rhubarb, Strawberry Lavender Crisp

For the topping
2 c all purpose flour
¾ c turbinado sugar
½ tbsp salt
1 tbl lavender, finely chopped
12 tbl cold unsalted butter, cubed

For the filling
2 c red rhubarb, chopped
2 c strawberries, hulled
1 c turbinado sugar
pinch of salt
6 tbl all purpose flour

Preheat oven to 350 degrees.
To make the topping, combine all ingredients. Work the butter into the mixture with your hands until you get pea sized lumps. Work quickly to keep the butter cold. Put in the fridge.
To make the filling, combine all ingredients and toss. Divide among individual dishes. Top with the crisp and bake for 30 to 35 minutes or until the crisp is browned and the fruit is bubbling. Top with vanilla ice cream or fresh whipped cream.

Recipe courtesy of Casey Solomon for Sunday Suppers

Rhubarb, Strawberry Lavender Crisp

For the topping
2 c all purpose flour
¾ c turbinado sugar
½ tbsp salt
1 tbl lavender, finely chopped
12 tbl cold unsalted butter, cubed

For the filling
2 c red rhubarb, chopped
2 c strawberries, hulled
1 c turbinado sugar
pinch of salt
6 tbl all purpose flour

Preheat oven to 350 degrees.
To make the topping, combine all ingredients. Work the butter into the mixture with your hands until you get pea sized lumps. Work quickly to keep the butter cold. Put in the fridge.
To make the filling, combine all ingredients and toss. Divide among individual dishes. Top with the crisp and bake for 30 to 35 minutes or until the crisp is browned and the fruit is bubbling. Top with vanilla ice cream or fresh whipped cream.

Recipe courtesy of Casey Solomon for Sunday Suppers

17 comments
  1. Lucy C says: June 2, 20095:44 pm

    Wow! This looks so yummy. Thanks for sharing the recipe and the photos are fantastic.

  2. ALFIE says: June 2, 20096:08 pm

    this looks amazing! can’t wait to try it!

  3. --C says: June 2, 20097:27 pm

    When you’re using lavender are you using the leaves or the flowers?

  4. Sunday Suppers says: June 2, 20099:44 pm

    Hi C- we used fresh lavender leaves. The dried flower would work as well but they have a more concentrated flavor so maybe use a little less.

  5. Anonymous says: June 2, 200910:13 pm

    This sounds delicious! Is it about 6 servings?

    Thanks!
    Kate

  6. Thea Coughlin says: June 3, 20093:00 am

    gorgeous photos-and looks super yummiliscious

  7. Paula says: June 3, 200910:45 am

    Lovely. Makes me want to nip down to the shops and buy rhubarb. I’m not familiar with crisp toppings. Are they like pastry or more like a crumbled shortbread?

  8. Julia @ M?langer says: June 3, 200912:17 pm

    Wow, what a fantastic flavour combination. I love lavender. I must try. Thank you for sharing!

  9. alia.e says: June 3, 20095:01 pm

    The addition of the lavender would make this oh so fragrant, what a wonderful idea! this is going on my must try list.

  10. Diann says: June 3, 20098:58 pm

    Oh yes..anything rhubarb. Can’t wait to make it!

  11. Sunday Suppers says: June 3, 20099:46 pm

    thanks everybody ! it’s so nice to hear everyone’s feedback ! kate…yes, it makes 6 small servings. let us know how it goes !

  12. Cannelle Et Vanille says: June 3, 20099:55 pm

    such a beautiful blog. i’m addicted now!

  13. em kaveney - elki design says: June 4, 20091:57 am

    i’m so inspired by your blog – the rhubarb crumble looks divine!

  14. Sunday Suppers says: June 4, 20096:27 pm

    Hi Paula, Definitely more like a crumbled shortbread.

  15. Helene says: June 5, 200912:10 am

    Sounds and looks delicious! Beautiful!

  16. Prairie Girl Studio says: June 9, 20095:18 pm

    i LOVE your blog and am most grateful for what you share here!

    i don’t think i can wait til sunday to make this yummy rhubarb crisp *wink wink*!

    cheers,
    prairiegirl

  17. oneshotbeyond says: June 24, 200910:50 pm

    This looks and sounds amazing! Wonderful blog!

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