Toss raw chopped fibrous pinkish-green stalks in the baking pan and 4 simple staples to get a sweet bake so delicious your husband will be begging for

For a slightly less tart dessert, you can increase the sugar to 1 cup or mix in 1–2 chopped sweet apples or a handful of strawberries with the rhubarb before baking. If you prefer a nuttier topping, stir 1/4 cup chopped pecans or almonds into the oat mixture before adding the melted butter. To make this a bit more whole-grain, swap half of the all-purpose flour for whole wheat flour.
For a dairy-free version, use melted coconut oil or a neutral vegetable oil in place of butter, keeping in mind the flavor will change slightly. If you like warm spices, a teaspoon of ground cinnamon or a pinch of nutmeg can be mixed into the sugar-flour coating or the oat topping.
Food safety tips: Only use the rhubarb stalks—never the leaves, as they are toxic and should be discarded immediately. Wash the stalks well to remove any dirt, and always use a clean cutting board and knife. Bake until the crisp is bubbling all the way through; this ensures the rhubarb is fully cooked and the flour in the filling has thickened the juices properly.
Store any leftovers covered in the refrigerator for up to 3 days and reheat portions in the oven or microwave until hot before serving.