Simply a delicious rhubarb crisp with just the right ratio of topping and filling, as to not be too tart!
Preheat oven to 350ºF.
Mix all filling ingredients in a bowl. Place in a 9 x 13 baking dish.
For the crisp topping, mix flour, granulated sugar, brown sugar, salt and oatmeal in a mixer fitted with a paddle attachment. Turn on stir speed to mix. Slowly add butter 1 tablespoon at a time on low speed until all butter is fully incorporated and you no longer see the butter. Alternately, you could cut butter in until no longer visible.
Bake for 1 hour at 350ºF.
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This is one of the best crisps I’ve ever had. It had just the right about of topping and just the right amount of sweetness. Perfect with vanilla ice cream. Thanks for helping me use up my rhubarb! 
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