Rhubarb Pecan Oat Crisp

• Fresh Rhubarb, chopped

  1.5 cups
• Granulated Sugar

  3 tablespoons
• Lemon Juice

  1 teaspoon
• Rolled Oats

  0.3 cup
• All-Purpose Flour

  3 tablespoons
• Brown Sugar, packed

  3 tablespoons
• Chopped Pecans

  2 tablespoons
• Cold Unsalted Butter, diced

  3 tablespoons
• Ground Cinnamon

  0.5 teaspoon
• Salt

  0.1 teaspoon

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Alle trinn

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease two small ramekins or a small baking dish.

2. 2

   In a medium bowl, combine the chopped rhubarb, granulated sugar, and lemon juice. Toss to coat evenly and set aside.

3. 3

   In another bowl, prepare the crisp topping. Combine the rolled oats, all-purpose flour, brown sugar, chopped pecans, ground cinnamon, and salt. Mix well.

4. 4

   Add the cold, diced butter to the topping mixture. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form.

5. 5

   Divide the rhubarb mixture evenly between the prepared ramekins or baking dish.

6. 6

   Sprinkle the oat and pecan crisp topping evenly over the rhubarb in each ramekin.

7. 7

   Bake for 30-35 minutes, or until the topping is golden brown and the rhubarb mixture is bubbly and tender. If the topping browns too quickly, you can lightly cover it with aluminum foil.

8. 8

   Remove from the oven and let cool slightly before serving. Enjoy warm.