Rhubarb Crisp

Name: Rhubarb Crisp
Ingredients: 6 tbsp cold butter, cut into small pieces plus more for greasing pan; 2 1/2 - 3 lbs (1.25 - 1.5 kg) rhubarb, trimmed, tough strings removed, and cut into 1.5 inch pieces (about 5-6 cups); 1/4 white sugar; 1 tbsp orange or lemon juice; 1 tsp orange or lemon zest; 3/4 cup brown sugar; 1/2 cup all-purpose flour; 1/2 tsp cinnamon, or to taste; pinch salt; 1/2 cup rolled oats; 1/2 cup pecans

11 ingredients

3 steps

Ingredients

6 tbsp cold butter, cut into small pieces plus more for greasing pan
2 1/2 - 3 lbs (1.25 - 1.5 kg) rhubarb, trimmed, tough strings removed, and cut into 1.5 inch pieces (about 5-6 cups)
1/4 white sugar
1 tbsp orange or lemon juice
1 tsp orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 tsp cinnamon, or to taste
pinch salt
1/2 cup rolled oats
1/2 cup pecans

Directions

1

Heat oven to 375F. Grease and 8 or 9 inch square baking or gratin dish (2L-2.5L)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 or 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.