Rhubarb Crisp

makes 6-8 servings

5 cups sliced rhubarb (cut into ~1/2 to 1-inch pieces)

1/4 cup granulated raw sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

3/4 cup brown sugar

1/2 cup unbleached all-purpose flour

1 teaspoon cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into small pieces

1/2 cup rolled oats

1/2 cup pecans

1. Preheat the oven to 375 degrees. Grease an 8- or 9-inch baking dish and set aside.

2. Stir together the rhubarb, granulated raw sugar, lemon juice, and lemon zest. Pour into the prepped baking pan.

3. In the bowl of a food processor, add together the brown sugar, all-purpose flour, cinnamon, nutmeg, salt, and butter. Process for 30-60 seconds, or until the mixture resembles small peas and just begins to come together. Add in the oats and pecans and pulse until just combined. Spoon the mixture over top the rhubarb, covering it evenly.

4. Bake in the oven 45-50 minutes, or until the topping is browned and the fruit is bubbling. Let cool before serving.