Recipe: Rhubarb Crisp (food processor)

RHUBARB CRISP

FOR THE FILLING:
6 cups (1/2-inch chunks) trimmed fresh rhubarb
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 tablespoon minced or grated orange or tangerine zest (colored part of peel)
1 teaspoon ground cinnamon
FOR THE TOPPING:
1 cup packed light-brown sugar
1/2 cup all-purpose flour
6 tablespoons (3/4 stick) butter, cut into 6 pieces
2/3 cup coarsely chopped pecans, toasted*
For serving:
Ice cream or sweetened whipped cream

TO PREPARE THE FILLING:
Preheat oven to 375 degrees F.

In a large bowl, combine rhubarb, sugar, flour, melted butter, zest and cinnamon. Toss to combine; transfer to a 9-inch-square baking pan.

Bake for 10 minutes.

MEANWHILE, PREPARE TOPPING:
In food processor fitted with metal blade, combine brown sugar and flour; pulse to combine. Add butter; pulse until crumbly and butter is cut into tiny pieces. Stir in nuts. Sprinkle over rhubarb mixture.

Return to oven; bake until browned and bubbly, about 25 to 30 minutes.

TO SERVE:
Serve warm or at room temperature, with ice cream or sweetened whipped cream.

*Toast nuts on a baking sheet in a 350-degree oven until lightly browned. Watch carefully; nuts burn easily. Walnuts or slivered almonds can substitute for the pecans.

Servings: 6
Adapted from source: Melissa's Great Book of Produce by Cathy Thomas