Rhubarb Crisp

• 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
• of 1 orange
• 1/3 cup fresh orange juice
• 2 tablespoons cornstarch
• Creme fraiche or whipped cream, for serving

1. 1. Preheat the oven to 350u0b0F.
2. 2. Cut the rhubarb stalks into 1-inch pieces. Set aside.
3. 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. 4. Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.
5. 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 creme fraiche.

frozen rhubarb, flour, oldfashioned, lightbrown sugar, cinnamon, cold unsalted butter, pecans, egg, sugar, ginger, orange, orange juice, cornstarch, crueme

Taken from www.epicurious.com/recipes/food/views/rhubarb-crisp-241953 (may not work)