2.5cupsfresh rhubarbcleaned and cut into 1/2-inch pieces
.33cupall-purpose flour
0.5cupbrown sugar
0.5teaspoonground cinnamon
1teaspoonpure vanilla extract
1teaspoonfresh orange zest
5tablespoonsunsalted buttersoftened
0.5cupold-fashioned oatsnot instant oats
0.5cupchoppedtoasted pecans
Instructions
Preheat the oven to 350° F. Divide the rhubarb pieces between four 1-cup ramekins and place them on a baking sheet lined with parchment paper or a silicone liner.
Mix the flour, sugar, cinnamon, orange zest, vanilla, and butter together in a bowl. Stir in the oats and pecans, and mix until thoroughly combined.
Sprinkle the topping over the rhubarb pieces in the ramekins.
Bake for 40 to 50 minutes until top is browned and the filling is bubbly. Remove from oven and allow to cool for 10 minutes. Serve with vanilla ice cream or whipped cream if desired.
Notes
Cooking times are approximate. All oven bake differently so keep an eye one them.
You can also bake this recipe in a 1-quart casserole dish instead of individually.
Remove all leaves from fresh rhubarb, they are poisonous and should not be eaten.