1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 3/4 pound rhubarb
1/4 cup butter, cold, cubed
Make the filling:
Preheat oven to 375°F. Butter a 2-quart shallow baking dish.
In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-
inch pieces to measure 2 cups. Add rhubarb to sugar mixture, tossing well, and spread
mixture in baking dish.
Make the topping:
In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your
fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal.
Add oatmeal and toss well.
Squeeze a handful of topping together and coarsely crumble in chunks over filling.
Squeeze and evenly crumble remaining topping over filling in same manner.
Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden,
about 50 minutes. Drizzle lavender honey over the top of the crisp as it comes out of the oven.
For the topping:
2 cups steel cut oats
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter
Lavender honey, as desired
Pairs well with the following beer styles: Belgian Pale Ale, Tripel, IPA, Flower/Fruit Beer