Mark Bittman's Rhubarb Crisp

I first saw this recipe in the New York Times two days before my wedding and liked it so much that I emailed it to Bob and asked him if I could make it for him when we were married. Then marriage was so good I didn't get around to it until the last full day we were together, when I put it together in between running errands and crying. Thank goodness it was worth it, possibly one of the most tasty foods I have ever put on a plate. Even better was that Robber loved it so much too, so perhaps I shall make it again for him when he comes in August. This is so fast and easy to make.

Ingredients:

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan

2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)

1/4 cup white sugar

1 tablespoon orange or lemon juice

1 teaspoon orange or lemon zest

3/4 cup brown sugar

1/2 cup all-purpose flour

1/2 teaspoon cinnamon, or to taste

Pinch salt

1/2 cup rolled oats

1/2 cup pecans.

Directions:

1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

2. Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Yield: 6 to 8 servings.

Note: I left out the pecans and just used a simpler topping, this was fine. I also used the orange flavoring, this was delicious! I 1 and 1/2d this recipe and still cooked it in the 8 x 8 pan for the same amount of time and was well pleased with the result.