A good rhubarb crisp recipe is Mark Bittman's rhubarb crisp from the New York Times cooking section. The recipe takes one hour to make, yields six to eight servings, and includes ingredients such as brown sugar, flour, cinnamon, pecans and zest.
Take 2 1/2 to 3 pounds of trimmed rhubarb with its tough strings removed, and cut it into 1 1/2-inch thick pieces, or about 5 to 6 cups. Toss the rhubarb with 1/4 cup of sugar, 1 tablespoon of lemon or orange zest, and 1 teaspoon of lemon or orange juice, and spread it in a greased and lightly buttered 8- or 9-inch square baking dish. Put 6 tablespoons of cold butter cut into small pieces in a food processor with 3/4 cup of brown sugar, 1/2 cup of flour, 1/2 teaspoon of cinnamon and a pinch of salt, and pulse the ingredients for 20 to 30 seconds or until they start to clump together. Add in 1/2 cup of rolled oats and 1/2 cup of pecans, and pulse lightly a few times to combine them. Crumble this topping over the rhubarb, and bake it in an oven preheated to 375 degrees Fahrenheit for 45 to 50 minutes, or until it's golden.