Rhubarb Crisp

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup old-fashioned rolled oats
• ½ cup (packed) light-brown sugar
• 1 tsp. cinnamon
• 1 stick (4 oz.) cold unsalted butter, cut into pieces
• ½ cup coarsely chopped pecans
• 1 large egg, lightly beaten
• 3 lb. rhubarb, fresh or frozen, cut into 1" pieces
• 1 cup granulated sugar
• 2 Tbsp. chopped crystallized ginger
• Finely grated zest of 1 orange
• ⅓ cup fresh orange juice
• 2 Tbsp. cornstarch
• Crème fraîche or whipped cream, for serving

Steps

1. Put oven rack in middle position and preheat to 350°F.
2. Combine flour, oats, brown sugar, and cinnamon in a medium bowl. Using a pastry cutter or two knives, work in the butter until mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
3. Combine rhubarb, granulated sugar, ginger, and orange zest in a 3-quart baking dish.
4. In a small bowl, stir the orange juice and cornstarch to combine; toss with the rhubarb mixture. Spread the crisp topping over the rhubarb and bake until golden and bubbly, 45–50 minutes. Serve with crème fraîche or whipped cream. Editor’s note: This recipe was first printed in the March 2008 issue of ‘Parade.’ Head this way for more of our favorite fruit crisps and cobblers →