Rhubarb-Raspberry Crisp - cooking recipe

Ingredients

4 c. chopped fresh rhubarb (1-inch pieces) *
2/3 c. sugar
juice and peel of 1 orange
1 c. all-purpose flour
1/2 c. packed brown sugar
1/2 tsp. cinnamon
1/2 c. chilled butter, cut into small pieces
1/4 c. chopped pecans
1/2 pt. fresh raspberries *

Preparation

In large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl combine flour, brown sugar and cinnamon.
Cut in butter as for pastry.
Add oats and pecans; mix well.
Turn rhubarb mixture into an 8-inch square baking pan.
Sprinkle evenly with raspberries.
Cover with crumb topping.
Bake at 350\u00b0 for 45 minutes.
Yields 9 servings.