Rhubarb Crisp With Strawberry, Ginger, and Orange
This is somewhat adapted from the crisp recipes in Deborah Madison's Vegetarian Cooking for Everyone. (I rediscovered it this year written in the margins of page 690.)
I use jam because local strawberries aren't yet available when the rhubarb starts. You could also use a cup or two of fresh or frozen strawberries sliced or smashed.
A note about sweetness: You probably already know how sweet you like to make things. I usually cut the amount of sugar in a recipe by half. Rhubarb makes it a little tricky. I use a home-made strawberry jam that is not very sweet and somewhat less than 1 cup of sugar. It comes out plenty sweet, given that I don't like things really sweet. If you use a jam that's store bought or you like things on the sweeter side, make adjustments as you desire.