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

Browse by ingredient

Instructions

1. Preheat the oven to 350°F.
2. Cut the rhubarb stalks into 1-inch pieces. Set aside.
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. Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.
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.