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Rhubarb-pecan crisp

Rhubarb-pecan crisp
Wally Skalij / Los Angeles Times

Self-control is never one of my strong suits, but I can resist out-of-season food as easily as a teetotaler tunes out Robert Parker. There are a dozen reasons why, but the most basic is simply the pleasure principle. Abstinence does ... Read more

Total time: 50 minutes | Serves 8 to 10
  • 2/3 cup plus 1 tablespoon unsalted butter, softened
  • 1 cup flour
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup toasted chopped pecans
  • 1/2 cup old-fashioned oats
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1 teaspoon kosher salt
  • 8 cups (1-inch) rhubarb pieces (about 2 3/4 pounds)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Strawberry ice cream

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

Step 2Combine 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.

Step 3Combine 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.

Step 4Bake until the rhubarb is tender and the topping is crisp and browned, about 30 minutes. Serve hot or warm, with ice cream.


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