Ingredients:
- I6 tbsp. cold butter, cut into small pieces, plus more for greasing pan
- I6 cups rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces
- I1/4 cup white sugar
- I1 tbsp. orange juice
- I1 tsp. orange zest
- I3/4 cup brown sugar
- I1/2 cup all-purpose flour
- I1/2 tsp. cinnamon, or to taste
- IPinch salt
- I1/2 cup rolled oats
- I1/2 cup pecans
Directions:
- Heat oven to 375 F. Grease an 8- or 9-inch-square baking or gratin dish with a little butter.
- Toss rhubarb with white sugar, orange 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 to 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 the rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
