Serves 4

For the Crisp Topping
3/4 cup all purpose flour
1/4 cup rolled oats
1/3 cup chopped walnuts
3 Tbs brown sugar
1/8 tsp cinnamon
1 stick unsalted butter, melted
Mix all together.

For the Crisp Filling
6 cups assorted stone fruits, pitted and chopped (peaches, cherries, plums, nectarines, apricots…chose your favorites!)
1 Tbs cornstarch
2 Tbs brown sugar
1 Tbs honey
Pinch of salt
1/2 tsp cinnamon
1/8 tsp vanilla extract
1/8 tsp almond extract
Zest of one lemon
Combine all filling ingredients. Mix well. Divide into 4 servings (6-8 ounce serving dishes) or one large dish (9” x 9”). Sprinkle on the crisp topping. Bake at 350 degrees for 35-45 minutes. When you see a delicious gooey syrup bubbling out and the topping is nicely browned you’re done! Allow to cool about 10 minutes and top with ice cream or whipped cream.

For the Rhubarb-Tea Cooler
3 cups chopped rhubarb
4 cups water
¼ cup honey
3 Tbs Little Red Tea Cup Black Tea
Juice of one lemon (zest the lemon first and reserve the zest for the crisp)
Combine rhubarb, tea, honey and water in a pot and simmer over medium heat for about 20-25 minutes, or until rhubarb is tender and the liquid has turned a nice ruby pink. Strain and refrigerate. Once cool, stir in the lemon juice. To serve, pick some fresh mint leaves and add to glasses filled with ice.
Pour the Rhubarb-Tea over ice and stir.