Mark Bittman entitled this recipe "Rhubarb Crisp That Stands Up to Pie."
I disagree. Nothing could top my mother's rhubarb pie!
I'm not saying this crisp wasn't good, it was excellent. One thing's for certain...it's a heck of a lot easier to make than pie. I'm a purist when it comes to rhubarb recipes...I don't like to add other fruit to it. And this one is pure rhubarb. So, if you're one of those people who hates dealing with crust, this will be your answer.
Mark Bittman, New York Times: May 14, 2010
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
1/2 cup rolled oats
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.
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.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.