Similar to an apple brown Betty or a fruit crisp, this rustic dessert has a nutty cinnamon-spiced topping made with graham crackers and bread crumbs.
In a large bowl, stir together granulated sugar, orange zest and orange juice. Add rhubarb; gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally.
Using the 1 tablespoon butter, generously coat bottom and sides of an 2-quart square or rectangular baking dish. Set aside.
Place steel blade in a food processor. Add bread quarters. Cover and pulse with on/off turns until bread forms fluffy, soft bread crumbs. Transfer bread crumbs to a large bowl. Add pecans, crushed graham crackers, brown sugar, cinnamon, ginger and salt; gently toss until combined.
Evenly scatter a third of the crumb mixture onto the bottom of the prepared baking dish. Top with the rhubarb mixture. Sprinkle the remaining crumb mixture over the rhubarb. Drizzle melted butter over all.
Bake in a 375° oven for 35 to 40 minutes or until the rhubarb is bubbly and tender and the crumbs are nicely browned. Cool for 30 minutes on a wire rack. Serve warm with ice cream or whipped cream.
Prepare as above, except substitute 1-1/2 cups fresh or frozen (thawed) blueberries, blackberries, raspberries or coarsely chopped strawberries for 1-1/2 cups of the sliced rhubarb. Continue as directed.