rhubarb crisp

By andrea_turnowski

Ingredients

• 6 tbsp cold butter, cut into small pieces, plus more for greasing pan
• 2 1/2 lbs rhubarb, trimmed, tough strings remove, and cut into 1 1/2 inch pieces (5-6 cups)
• 1/4 cup white sugar
• 1 tbsp orange or lemon juice
• 1 teaspoon orange or lemon zest
• 3/4 cup brown sugar
• 1/2 cup flour
• 1/2 tsp cinnamon
• pinch salt
• 1/2 cup rolled oats
• 1/2 cup pecans

Details

Servings 6

Preparation

Step 1

1. Heat oven to 375 degrees. grease an 8 or 9 inch square baking dish or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

2. Put the 6 tbsp butter in a food processor along with brown sugar, flour,cinnamon and salt, and pulse for about 20 to 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45-50 minutes.