RHUBARB RECIPE

Yield: 6 to 8 servings 6tablespoons cold butter, cut into small pieces, plus more for greasing pan 2½ to 3pounds rhubarb, trimmed, tough strings removed, and cut into 1½-inch pieces (about 5 to 6 cups) ¼cup white sugar 1tablespoon orange or lemon juice 1teaspoon orange or lemon zest ¾cup brown sugar ½cup all-purpose flour ½teaspoon cinnamon, or to taste Pinch salt ½cup rolled oats ½cup pecans