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1. Preheat oven; combine rhubarb, sugar, and 1/4 cup flour in baking dish:

   Preheat oven to 400°F. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

2. Make topping:

   In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine.

   If you don't have a food processor, you can make the oat mixture in a large bowl instead. Use your fingers, a pastry cutter, or two knives to work the butter into the flour before adding the rest of the dry ingredients.

3. Bake:

   Sprinkle topping over rhubarb. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

How to Store and Reheat Leftover Rhubarb Crisp

If you find yourself with leftover crisp, you can refrigerate it, covered or in an airtight container, for up to 4 days. Enjoy it cold, room temperature, or gently rewarmed.

Reheating

To reheat, pop it into a preheated 350 degree oven until the filling is warmed through and the topping regains its crunchiness, 10 to 15 minutes.

Variations

Rhubarb pairs beautifully with other fruits like pears, apples, and berries, so if you're short on stalks or just want to mix things up, consider working another type of fruit into the filling. (Plan to use about 2 pounds of produce either way). If using apples or pears, peel and core them first, then chop them into pieces about the same size as the rhubarb. You can leave raspberries, blueberries, and blackberries whole but we'd recommend halving or quartering strawberries.

For even more flavor, try adding up to two teaspoons of vanilla extract or vanilla bean paste into the filling or stir in a teaspoon of grated lemon or orange zest to the fruit.