• 2 Tbsp cold butter - cut into small chunks
• 1 lb rhubarb - trimmed and cut into 1 1/2“ chunks
• 4 tsp sugar
• 1 tsp orange or lemon juice
• 1/2 tsp orange or lemon zest
• 1/4 cup brown sugar
• 8 tsp all purpose flour
• 1/4 tsp cinnamon
• pinch salt
• 3 Tbsp rolled oats
• 3 Tbsp pecans

1. Heat oven to 375 deg
2. Grease small baking dish (8” round or square) with butter. Toss rhubarb with white sugar, juice and zest, and spread in baking dish.
3. Put butter, brown sugar, flour, cinnamon, and salt in food processor and pulse for about 20-30 sec until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
4. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45-50 min.

Serves: 4      Total Cook Time: 50 min.
Source: NYT Cooking app