I love spring rhubarb, and I know it’s a little early, but my local mega mart had some out. I was going to make a rhubarb upside down cake, but the flip scared me. I made a cobbler instead – no flip involved. So, tart rhubarb, with some elderflower syrup which bumps up the flavor and with a sweet but not too sweet crumb topping. I hope you like it.

3 cups peeled rhubarb chopped in pieces
3/4 cup sugar
1 teaspoon elderflower syrup (from Erin’s Elderberries)
1/2 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon lemon juice
2 tablespoons flour
Crumble:
1 stick butter at room temperature
1 cup rolled oats
1 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon

Heat oven to 350.

In a bowl add rhubarb, elderflower syrup, lemon juice, cardamom, cinnamon, and sugar. Toss and let rest for 30 minutes.

In a second bowl add butter, sugar, brown sugar, oats, flour and cinnamon and mix by hand until it becomes a gravel.

In a 8 x 8 pan add the rhubarb mix. Top with crumble.

Bake for 35-40 minutes.

Serve with ice cream.