Rhubarb Crisp
Dessert, Pie, Cake, Ice Cream
Ingredients
6 tablespoons cold butter cut into small pieces, plus more for greasing pan
2 ½ to 3 pounds rhubarb trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 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
Description
video at http://cooking.nytimes.com/recipes/1013147-rhubarb-crisp
Directions
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.
Put the 6 tablespoons 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.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Notes
reader comment: I've made this several times and couldn't understand why the crisp was not crunchy. So this last time I read the instructions more carefully (that's always good) and realized the dough needs to actually clump together in the food processor, almost like a pie dough. In the past I hadn't processed it enough. So now it's got clumps of crispiness, the way I like it. And I find no need to remove strings from the rhubarb.