Rhubarb Crisp Recipe

Name: Rhubarb Crisp Recipe
Ingredients: For the Topping:; 5 ounces light brown sugar (about 2/3 cup, packed; 140g); 3 3/4 ounces whole wheat flour (about 3/4 cup, spooned; 105g); 4 ounces old-fashioned rolled oats (about 1 1/3 cups; 115g); 1 1/2 teaspoons ground cinnamon; 1 teaspoon whole anise seed (optional); 1 teaspoon Chinese five-spice powder; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 5 ounces unsalted butter (10 tablespoons; 140g), soft but cool, about 68°F (20°C); 5 ounces raw pecan pieces (about 1 cup; 140g); For the Filling:; 2 3/4 pounds rhubarb, cut into 3/4-inch pieces (about 11 cups; 1.25kg), from around eighteen 24-inch stalks (3 pounds; 1.35kg); 10 1/2 ounces sugar (about 1 1/2 cups; 300g); 2 1/2 ounces tapioca flour (about 2/3 cup; 75g), such as Bob’s Red Mill; 2 ounces elderflower liqueur or water (1/4 cup; 55g); 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon baking soda; To Serve (optional):; 1 recipe strawberry whipped cream or brown sugar whipped cream