I’m not taking the day off for Memorial Day. I have no barbeques or picnics to attend. I’m headed off to the lab to play with my yeasties so that I can take off next weekend. I am going to be spending a few days in Washington, in the company of my family. So I’m okay with not taking the holiday today.
But let’s say I was going to go to a barbeque … I would bring rhubarb crisp. Rhubarb crisp sweetened with honey and flavored with lavender. Topped with an oatmeal-brown sugar topping made altogether more decadent by not just melting the butter, but browning it. With a handful of slivered toasted almonds for a little crunch. Oh boy.
Let’s be honest here. I making this dessert regardless of going to a barbeque or not. I’m just making enough to fill a 6 x 6 inch dish and not a 9 x 13 inch dish. Three generous servings that I am happy not to have to share. One for breakfast this morning, one for dessert later and one for breakfast tomorrow. And because this is a crisp, easy enough to scale up if you’d like. Fill a dish with fruit. Add something to sweeten to your taste (I like my rhubarb, well any fruit really, on the face-puckering side of things). Top with equal parts flour, oats, brown sugar and enough melted butter to bring the dough together. Bake. Eat. Enjoy.
I’ll say it again: I’m okay with not taking the holiday today. I might, however spend the morning working from home first – drinking my coffee and eating a proper breakfast.Honey Lavender Browned Butter Rhubarb Crisp serves 2 ********** 2 cups rhubarb, cut in 2-inch pieces
2 tablespoons honey
1/4 teaspoon lavender6 tablespoons butter
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1/4 cup toasted slivered almonds
1/8 teaspoon sea salt
Toss together rhubarb and honey in a small (I used 0.75 quart, ~6 x 6 inch) baking dish. Crush the lavender with your hands and sprinkle over rhubarb. Set aside. In a small saucepan, heat butter until browned, about 10-15 minutes, stirring occasionally. In a small bowl combine flour, oats, brown sugar, slivered almonds. Stir in browned butter until a dough forms. Sprinkle over rhubarb. Bake at 350 for 30 minutes or until crust is brown and fruit is bubbling.