I often have a crisp on the dessert menu at Lark, because I love the contrasts of tangy fruit and sweet crunchy topping. But this rhubarb version is ideal to me.
Rhubarb is one of the true indications that spring is on the way. As strawberries come in to the farmers markets, I might substitute them for half of the rhubarb. I find that hazelnuts are a great complement, but almonds or pecans work well in this crisp topping instead. Crisp keeps well at room temperature for a day, so make it in the morning, then pop it back into the oven for 10 minutes to reheat it.