1. Preheat your oven to 350° F. Line a 9x13 inch baking dish with parchment paper.
2. In a skillet set over medium heat, add the butter and allow it to brown until it smells toasted, about 2 to 3 minutes. Remove from heat.
3. In a food processor, pulse the pretzels with the brown sugar until mostly ground with some chunks remaining. Then add the rye flour, vanilla, and browned butter. Pulse until combined and resembles dough.
4. Press the dough into the prepared pan and bake for about 12 minutes, until golden. Allow it to cool completely.
5. In the food processor, whip the ricotta cheese until smooth. Gradually add the confectioner's sugar and pulse to combine. Store in the fridge if making ahead.
6. Spread the ricotta cream over the cooled crust, dollop with jam, and gently swirl.
7. Arrange strawberries on top and sprinkle with a mixture of granulated sugar and lavender if using.
8. Slice and serve immediately. If prepared ahead, add berries just before serving and refrigerate for up to 2 days.
