Rhubarb Crisp

cooking.nytimes.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

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 ½-inch pieces (about 5 to 6 cups)

¼ cup white sugar

1 tablespoon orange or lemon juice

1 teaspoon orange or lemon zest

¾ cup brown sugar

½ cup all-purpose flour

½ teaspoon cinnamon, or to taste

Pinch salt

½ cup rolled oats

½ cup pecans

Directions at cooking.nytimes.com

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