7 cups diced rhubarb
1 3/4 cups granulated sugar
1 1/3 cups all-purpose flour, divided
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons water
1 cup firmly packed brown sugar, divided
1 cup oats
3/4 cup butter, softened
Toss the rhubarb with the granulated sugar, 1/3 cup of the flour, 1/4 teaspoon of the cinnamon, 1/4 teaspoon of the nutmeg, the salt and the water. Spread the rhubarb mixture into a lightly greased 13-by 9-by-2-inch baking dish.
In a small bowl, combine the 1 cup of brown sugar, 3/4 teaspoon cinnamon, and 3/4 teaspoon nutmeg with the remaining 1 cup of flour and the 1 cup of oats. Cut in the butter and mix until it reaches a crumbled consistency. Sprinkle the topping over the rhubarb, making sure it drops down into and around the fruit.
Bake in a 375-degree oven for about 30 to 45 minutes or until the rhubarb is tender and the topping is golden. Serve warm, at room temperature, or chilled, with cream or vanilla ice cream.
Makes 1 (13-by-19-inch) crisp.