Rhubarb Crunch with Pecan Topping
September 6th 2010 20:15
INGREDIENTS
1 cup water
1/2 cup sugar
1 cinnamon stick
1 strip lemon peel
1 Rhubard, cut into 1- inch pieces
DIRECTIONS
In saucepan bring to boil water, sugar, cinnamon stick, and lemon peel, cook until mixture becomes a light syrup. Add Rhubarb and return to boil, gently turning Rhubarb to coat with the syrup.
Let cool; remove and discard cinnamon stick and lemon peel.
Prepare Pecan topping:
Stir together 1 cup packed brown sugar, 3/4 cup finely chopped pecans, 6 Tablespoons butter,melted, 1/2 teaspoons ground cinnamon and 1/4 teaspoon nutmeg.
Pour Rhubarb mixture into a 8x8 baking dish, sprinkle top with topping mixture. Broil 6-inches from the heat until sugar melts and pecans are lightly toasted.
Let cool; serve with vanilla ice cream.
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