Rhubarb is finally back! This delectable dessert comes from the The New York Times, originally published on May 14, 2010. It's quick to make and easily adaptable—I add in sliced almonds instead of pecans and a ½ teaspoon of vanilla.
Serves 6 to 8
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
5 to 6 cups rhubarb, trimmed and cut into 1½-inch pieces, tough strings removed
¼ cup white sugar (can substitute with honey, brown sugar, or agave, but be sure to taste for sweetness)
1 tablespoon orange or lemon juice (optional)
1 teaspoon orange or lemon zest (optional)
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon, or to taste
½ cup rolled oats
½ 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 or sugar substitute, orange or lemon juice and zest, and spread in baking dish.
2. 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.
3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.