1.5 lbs rhubarb, trimmed & sliced (about 4.5 cups)
3/4 cup sugar
1 tsp. orange zest
3/4 cup GF #2pie crust mix (or flour)
1/4 cup light brown sugar
1/2 tsp. cinnamon
Pinch of salt
5 T. Butter
1 tsp. walnut oil
Handful or 2 of pecans, chopped

Preheat oven to 425. In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer until the sugar dissolved into a syrup goo and the rhubarb is somewhat tender, about 5 minutes.

Toss flour, brown sugar, cinnamon, oil and salt in the food processor and pulse to combine. Pulse until very coarse crumbs. Put rhubarb into 9-10" deep dish pie pans. Bake until topping is golden, 25 minutes. Let cool slightly; serve with ice cream, or whipped cream.

This recipe currently has 0 comments. Add your own comment in the right hand menu.