Rhubarb-pecan crisp (Regina Schrambling, 3/06/08, LA Times)

2/3cup plus 1 tablespoon unsalted butter, softened

1 cup flour

1 1/2cups packed light brown sugar

1/2cup toasted chopped pecans

1/2cup old-fashioned oats

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2teaspoon allspice

1 teaspoon kosher salt

8 cups (1-inch) rhubarb pieces (about 2 3/4 pounds)

1/2cup sugar

2 tablespoons cornstarch

Strawberry ice cream

1. Heat the oven to 375 degrees. Use 1 tablespoon butter to generously grease the bottom and sides of a 13-by-9-inch baking dish.

2. Combine the flour, brown sugar, pecans, oats, cinnamon, ginger, allspice and salt in a bowl. Add the remaining butter and mix with your fingers or a wooden spoon until well blended.

3. Combine the rhubarb, sugar and cornstarch in a second bowl and mix well. Spread evenly into the prepared pan. Crumble the topping evenly over the rhubarb.

4. Bake until the rhubarb is tender and the topping is crisp and browned, about 30 minutes. Serve hot or warm, with ice cream.