Ingredients
4 cups chopped fresh rhubarb (1-inch pieces)2/3 cup sugarJuice and zest of 1 orange1 cup all-purpose flour1/2 cup packed brown sugar1/2 teaspoon ground cinnamon1/2 cup chilled butter, cut into small pieces1/2 cup rolled oats1/4 cup chopped pecans1/2 pint fresh raspberries
Preparation
In a large bowl, combine rhubarb, sugar, orange juice and zest. In another bowl, combine flour, brown sugar and cinnamon; cut in butter as for pastry. Add oats and pecans; mix well. Place rhubarb mixture in an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.
