Rhubarb Crisp

1. I have pretty much given up making pie crusts.  I can do it, but crisps are so much easier and healthier.  Win. Win. 
2. Rhubarb has always been one of my most favorite things.  Yum. Yum.

So, putting two and two together, what could be better than a Rhubarb Crisp.  Yes, just rhubarb on its own.  No strawberries.

I found this recipe from the New York Times and adapted it a little bit, increasing the amount of oats and decreasing the amount of flour, sugar and butter.  The pecans are a flavorful, crunchy addition to the topping.  I devoured the first one I made in 24 hours (yes I am admitting to it).  And less than a week later, I restocked on rhubarb and am making another.  This time, I am going to try it topped with fresh peaches and ice-cream.     


Rhubarb Crisp

3 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (~5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
1/3 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1 cup rolled oats
1/2 cup pecans.


1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking 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 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 to 50 minutes.

Yield: 6 to 8 servings.