Rhubarb Pecan Recipe

Prepare and macerate rhubarb

Preheat the oven to 375°F (190°C). In a large bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup of the light brown sugar (reserve the rest for topping), cornstarch, lemon juice, vanilla extract, and 1/4 teaspoon sea salt. Toss gently until the rhubarb is evenly coated and set aside for 10 minutes to macerate; the juices will begin to release.

After macerating, transfer the rhubarb and any released juices into a 9x9-inch (or equivalent 8x8-inch) baking dish. Spread into an even layer so the filling will cook uniformly.

Make the topping

In a medium bowl whisk the melted butter with the remaining 1/2 cup light brown sugar until combined. Add the flour, rolled oats, chopped pecans, ground cinnamon, and 1/4 teaspoon sea salt. Use a fork or your fingers to mix until a coarse, crumbly mixture forms with pea- to walnut-sized clusters.

Taste a small pinch (optional) to check sweetness and adjust if desired. The topping should be slightly sandy but hold together when pressed.

Evenly sprinkle the pecan topping over the rhubarb in the baking dish, covering the fruit so some clusters remain intact on top for texture.

Place the baking dish on the middle rack of the preheated oven. Bake for 30–40 minutes, rotating the dish once halfway through, until the filling is bubbling around the edges and the topping is golden brown. If the topping is browning too quickly, loosely tent with foil for the last 5–10 minutes.

Remove from the oven and let cool on a wire rack for at least 15 minutes. The filling will thicken as it cools; allow a little extra time if you plan to cut neat squares.

Serve warm or at room temperature. Spoon into bowls and top with vanilla ice cream or whipped cream if desired.