8 cups Rhubarb,chopped4 cups blackberries1/2 cup orange juice1 lemon, zested and juiced1 tbl crystallized ginger, minced1/2 tsp fresh lavender, chopped (use less if dried)¾ cup sugar½ cup Brown sugar1 tsp vanilla extract

Preheat oven to 425.

Combine rhubarb, lemon, orange juice, sugars, ginger, and lavender in a pot. Bring to boil and cook about 5-7 minutes until rhubarb starts to breaks down. Add berries and vanilla. Remove from heat. Taste and adjust for desired sweetness.

Pour filling into individual dishes or one large casserole dish. Sprinkle topping on top and bake in 425 oven for 7-8 minutes or until topping starts to brown.

1/4 lb butter1 ½ cups brown sugar1 tsp cinnamonpinch nutmegpinch cardamom5 cups whole oats1 cups AP flour1 Cup walnuts

Combine butter and brown sugar in mixture. Mix until creamed. Add cinnamon, cardamom and nutmeg. Mix until combined. On low speed, add flour, oatmeal and walnuts. Mix until combined.