This rustic dessert has a flaky, nutty, biscuitlike topping and lots of sweet, juicy fruit. Look for rhubarb, an edible plant, in the markets during spring and summer months. Be sure to trim away and discard any green parts before using.
For the topping:
- 1/2 cup pecans
- 3/4 cup rolled oats
- 1 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. (3/4 stick) unsalted butter, cut into chunks
- 1/3 to 1/2 cup low-fat (2%) milk
For the filling:
- 1/3 cup granulated sugar
- 1 Tbs. cornstarch
- 4 cups raspberries
- 1 lb. rhubarb, cut into slices 1/2 inch thick (about 3 cups)
Preheat an oven to 375°F.
To make the topping, spread the pecans in a single layer on a baking sheet and toast in the oven until lightly browned, 5 to 8 minutes. Remove from the oven and let cool slightly, then chop the pecans coarsely and set aside. Leave the oven on.
In a food processor, whirl the oats until finely ground. Add the flour, brown sugar, baking powder, salt and toasted pecans and pulse to combine. Add the butter and pulse until the mixture forms coarse, uniform crumbs. Slowly add the milk through the food tube, pulsing just until the mixture starts to come together into a soft dough. Remove the blade from the food processor.
To make the filling, in a large bowl, whisk together the granulated sugar and cornstarch. Add the raspberries and rhubarb and toss to coat. Scrape into an 8-inch square baking dish or other shallow 2- to 3-quart baking dish and smooth the top.
Using lightly floured hands, pick up small handfuls of the dough, pat into flat rounds about 1/3 inch thick and arrange over the fruit.
Bake until the topping is golden brown and the juices are bubbling, 30 to 35 minutes. Transfer the pan to a wire rack and, using the back of a spoon, break up the topping a little and push it down into the bubbling juices. Let cool for at least 10 minutes before serving. Serve warm or at room temperature. Serves 10.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).