Rhubarb Crisp
"This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble...."
INGREDIENTS
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1¾ cups all-purpose flour
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¾ cup old-fashioned rolled oats
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½ cup (packed) light-brown sugar
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1 tsp. cinnamon
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1 stick (4 oz.) cold unsalted butter, cut into pieces
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½ cup coarsely chopped pecans
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1 large egg, lightly beaten
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3 lb. rhubarb, fresh or frozen, cut into 1" pieces
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1 cup granulated sugar
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2 Tbsp. chopped crystallized ginger
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Finely grated zest of 1 orange
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⅓ cup fresh orange juice
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2 Tbsp. cornstarch
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Crème fraîche or whipped cream, for serving
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