2 tsp orange zest
¼ cup orange juice
2 Tbsp finely chopped rose scented geranium leaves
1 ½ lbs fresh rhubarb, cut into 1-inch pieces
3 firm, ripe pears, peeled, cored, and cut into 1-inch chunks
½ cup sugar
2 Tbsp cornstarch
¼ tsp cinnamon


TOPPING

½ cup flour
½ cup firmly packed brown sugar
¼ tsp allspice
¾ cup rolled oats (not quick-cooking)
¼ cup butter, at room temperature
½ cup chopped toasted walnuts


Set orange zest aside.

In a saucepan, heat orange juice with geranium leaves just until warm.

Cover and set aside to steep for 15 minutes.

Preheat oven to 350F.

Lightly grease 1 9-inch square baking pan or a 1 ½-to 2-quart baking dish.

Place rhubarb and pears in a bowl.

Toss with orange zest and geranium-steeped orange juice.

In a small bowl, combine sugar, cornstarch, and cinnamon.

Add to fruit, tossing well to combine.

Spoon into baking dish.

Combine flour, brown sugar, allspice and rolled oats.

With your fingertips, rub butter into dry ingredients until the mixture resembles a coarse meal.

Stir in walnuts.

Spread topping over fruit, patting it down gently.

Bake 50-60 minutes, or until bubbly and brown.
(More Recipes from a Kitchen Garden)