Rhubarb Crisp
Makes 6 to 8 servings
Prep and Cooking Time 1 hour
Delicious and hearty this recipe is full of flavor with pecans, cinnamon and oats. Enjoy as a refreshing summer dessert with fresh from the garden rhubarb.
Recipe adapted from The New York Times
Ingredients:
• 6 tablespoons cold butter, cut into small pieces
• 2 1/2 to 3 pounds rhubarb, chopped (about 5 to 6 cups)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon, or to taste
• pinch salt
• 1/2 cup rolled oats
• 1/2 cup pecans
Directions:
• Heat oven to 375 degrees. Grease an 8-inch square baking dish with a little butter. Toss rhubarb with 1/4 cup sugar, lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with rest of 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.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.