I liked this recipe because it called for only 1/4 cup of sugar to 6 cups of rhubarb. Most other rhubarb crisp recipes have way too much sugar. The crisp topping adds more than enough sweetness.
Of course, I had to make modifications to Rhubarb Crisp - NY Times. I didn't use any lemon juice or zest in the rhubarb and less butter in the topping. The recipe called for pecans in the topping-I used ginger agave cashews because that is what I had in the freezer. The recipe called for 1.5 inch pieces of rhubarb. Mine were much smaller-maybe 1/2 inch. I also added some fresh ginger to the rhubarb, because I am on a ginger kick lately. Slightly less topping (less sugar) would be fine. My version:
6 cups rhubarb, cut into 1/2 or 1 1/2-inch pieces
1/4 cup white sugar
1/4 cup fresh ginger, cut finely (optional)
5 tablespoons cold butter, cut into small pieces
3/4 cup brown sugar (as little as 1/2 cup would probably be sweet enough if you like very tart)
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans or other nut. Perhaps it was the ginger agave cashews that made this so good.
1. 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.
2. 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.
3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
