Step 1: Prepare the Pickle-Brined Rhubarb and Pecans (Optional, but Recommended). In a small bowl, combine 1/4 cup dill pickle brine and 1/4 cup water. Add 1 1/2 cups of the sliced rhubarb. In another small bowl, combine the other 1/4 cup of dill pickle brine and water, and add 1/4 cup of the pecans. Let both sit at room temperature while you prepare the other components.

Step 2: Preheat Oven and Prepare Baking Dish. Preheat the oven to 350°F (175°C). Butter a 2-quart baking dish.

Step 3: Combine Fruit and Spices. For the filling: Combine the remaining, (non-brined) rhubarb, strawberries, ginger, and cinnamon and toss in a large bowl.

Step 4: Combine Dry Ingredients for Filling. Whisk together the brown sugar, flour, and salt in a small bowl.

Step 5: Combine Filling Ingredients. Add the dry ingredients to the rhubarb mixture and mix well. Drain the brined rhubarb very well, and stir into the filling mixture.

Step 6: Make the Topping. Mix together the flour, oats, brown sugar, granulated sugar, dill pickle powder, and salt in a separate large bowl.

Step 7: Cut in Butter. Cut 1 ½ sticks of the butter into cubes, then work the butter into the flour mixture using a pastry cutter or two knives until the mixture is crumbly.

Step 8: Stir in Pecans. Stir in all the pecans (drained brined and regular).

Step 9: Assemble the Crisp. Pour the rhubarb filling into the prepared baking dish and sprinkle with the topping.

Step 10: Add Remaining Butter. Cut the remaining ½ stick butter into cubes and dot the top of the crisp with it.

Step 11: Bake. Bake until the fruit is bubbly and the topping is golden brown and crisp, 50 to 60 minutes.

Step 12: Serve. Serve warm, with strawberry ice cream, if desired. Garnish with finely chopped fresh dill, if desired, and offer dill pickle relish on the side (optional).