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Rhubarb-Pecan Crisp

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Los Angeles Times
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Ingredients

8 to 10

2/3cup plus 1 tablespoon unsalted butter, softened

1 cup flour

1 1/2cups packed light brown sugar

1/2cup toasted chopped pecans

1/2cup old-fashioned oats

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2teaspoon allspice

1 teaspoon kosher salt

8 cups (1-inch) rhubarb pieces (about 2 3/4 pounds)

1/2cup sugar

2 tablespoons cornstarch

strawberry ice cream

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