Rhubarb spring treat+

By ghinman

Ingredients

• 1 cup of granulated sugar
• 1 1/2 tsp. finely shredded orange peel
• 2 tbs. of orange juice
• 6 cups of sliced fresh rhubarb (about 2 lbs.) or frozen
• unsweetened sliced rhubarb, thawed but not drained
• 1 1/2 about 1 1/2 lbs.
• 1 tbs. butter, softened
• 2 slices of firm-textured white or whole wheat sandwich
• bread, cut into quarters
• 3/4 cup of finely chopped pecans, macadamian nuts or
• almonds
• 1/2 cup of finely crushed graham crackers
• 1/2 cup of brown sugar
• 1 tsp. ground cinnamon or apple pie spice
• 1/4 tsp. of ground ginger or ground nutmeg
• 1/8 tsp. of salt
• 1/4 cup of butter, melted
• Vanilla ice cream or whipped cream

Details

Servings 6

Preparation

Step 1

For filling: In a large bowl, stir together the granulated sugar, orange peel and orange juice. Add rhubarb; gently toss until coated. Let the rhubarb mixture stand about 15 minutes or until a syrup forms, stirring occasionally.
Using the 1 tbs. of butter, ganerously coat the bottom an sides of an 8x8x2 inch baking dish (2 quart square)
or an 11x7x1 1/2 inch baking dish (2 quart rectangular). Set the baking dish aside.
Place a steel blade in a food processor. Add bread quarters. Cover and pulse with on/off turns until bread forms fluffy, soft bread crumbs. Transfer the bread crumbs to a large bowl. Add pecans, crushed graham crackers, brown sugar, cinnamon, ginger and salt, gently toss until combined.
Evenly scatter 1/3 of the crumb mixture onto the bottom of the prepared baking dish. Top with the rhubarb mixture. Sprinkle remaining crumb mixture over the rhubarb. Drizzle melted butter over all.
Bake in a 375 degree oven for 35 to 40 minutes, or until the rhubarb is bubbly and tender, and the crumbs are nicely browned. Cool for 30 minutes on a wire rack. Serve warm with ice cream orr whipped cream.