RHUBARB CRISP

Rhubarb Crisp image

If fresh is unavailable, try individually quick-frozen rhubarb in the freezer section

Provided by Sheila Lukins

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

3 pounds fresh or frozen rhubarb
1 3/4 cups all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup (packed) light-brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/2 cup coarsely chopped pecans
1 large egg, lightly beaten
1 cup sugar
2 tablespoons chopped crystallized ginger
Finely grated zest of 1 orange
1/3 cup fresh orange juice
2 tablespoons cornstarch
Crème fraîche or whipped cream, for serving

Steps:

1. Preheat the oven to 350°F.
2. Cut the rhubarb stalks into 1-inch pieces. Set aside.
3. Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
4. Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.
5. Stir the orange juice and cornstarch together; toss with the rhubarb. Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes. Serve with crème fraîche.

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