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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If fresh is unavailable, try individually quick-frozen rhubarb in the freezer section Ingredients:
3 pounds fresh or frozen rhubarb |
1 3/4 cups all-purpose flour |
3/4 cup old-fashioned rolled oats |
1/2 cup (packed) light-brown sugar |
1 teaspoon cinnamon |
1/2 cup (1 stick) cold unsalted butter, cut into pieces |
1/2 cup coarsely chopped pecans |
1 large egg, lightly beaten |
1 cup sugar |
2 tablespoons chopped crystallized ginger |
finely grated zest of 1 orange |
1/3 cup fresh orange juice |
2 tablespoons cornstarch |
crème fraîche or whipped cream, for serving |
Directions:
1. 1. Preheat the oven to 350°F.
2. 2. Cut the rhubarb stalks into 1-inch pieces. Set aside.
3. 3. Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
4. 4. Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.
5. 5. Stir the orange juice and cornstarch together; toss with the rhubarb. Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes. Serve with crème fraîche.
6. Nutritional analysis: 500 calories, 79g carbs, 7g protein, 19g fat, 55mg cholesterol Nutritional analysis provided by Other
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