Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp/Crumble

Crisple.

2 pints fresh strawberries, cut in half they're big', hulled

5-6 stalks fresh rhubarb, cut into 1 inch pieces

1/2 cup fresh orange juice + the zest

tablespoon cornstarch

teaspoon vanilla extract

tablespoon lavender buds

3/4 cup + 1/2 cup white sugar

teaspoon salt

1 cup spelt flour

1 cup quick cooking rolled oats (not instant)

1/2 cup light brown sugar

12 tablespoons cold butter, cut into pieces

pinch of cardamom, if you like it.

Preheat your oven to 350

Toss the strawberries, rhubarb, orange zest, lavender, and 3/4 cup of sugar together in a large bowl. 

Mix the cornstarch with the orange juice and vanilla until dissolved. Pour over the fruit and toss to combine.

Let it hang out while you make the topping so it's nice and macerated.

Mix the 1/2 cup sugar, salt, spelt flour, brown sugar, cardamom if you're using it, and oats together in a bowl.

Scatter the butter over the top, then get in there with your hands and work it all together to form a crumbly topping. You could do this in a mixer but it's just as quick to do it this way, plus you don't have to dirty your mixer bowl or an attachment

Pour the fruit into an 8x11 baker. Set that pan on a cookie sheet lined with foil or parchment. Trust me.

Scatter the topping over the fruit. Bake for 1 hour, all the while enjoying that heavenly smell.

Serve warm or at room temperature, with ice cream or whipped cream or whatever your little heart desires.