Rhubarb-Pecan Crisp

Recipe Ingredients

2/3 cup	131g / 4.6oz	Unsalted butter - plus
1 tablespoon	15ml	Unsalted butter - softened
1 cup	62g / 2.2oz	Flour
1 1/2 cups	240g / 8.5oz	Light brown sugar - (packed)
1/2 cup	73g / 2.6oz	Toasted chopped pecans
1/2 cup	31g / 1.1oz	Old-fashioned oats
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Allspice
1 teaspoon	5ml	Kosher salt
8 cups	1896ml	Rhubarb in 1" pieces - (abt 2 3/4 lbs)
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Cornstarch
		Strawberry ice cream - for serving

Recipe Instructions

Heat the oven to 375 degrees. Use 1 tablespoon butter to generously grease the bottom and sides of a 13- by 9-inch baking dish.

Combine the flour, brown sugar, pecans, oats, cinnamon, ginger, allspice and salt in a bowl. Add the remaining butter and mix with your fingers or a wooden spoon until well blended.

Combine the rhubarb, sugar and cornstarch in a second bowl and mix well. Spread evenly into the prepared pan. Crumble the topping evenly over the rhubarb.

Bake until the rhubarb is tender and the topping is crisp and browned, about 30 minutes. Serve hot or warm, with ice cream.

This recipe yields 8 to 10 servings.

Each of 10 servings: 427 calories; 4 grams protein; 64 grams carbohydrates; 4 grams fiber; 19 grams fat; 9 grams saturated fat; 36 mg. cholesterol; 208 mg. sodium.

Source:
The Los Angeles Times, 04-07-2004

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