Serves 6 to 8
Prep time: 20 minutes
Serve this sweet-tart treat with vanilla ice cream (either dairy or vegan), crème fraiche, or a big dollop of Greek yogurt.
For the filling:
Vegetable oil spray
3 pounds rhubarb, cut into 1/2-inch chunks
1/4 cup plus 1 tablespoon flour
1/2 cup sugar
1/2 teaspoon ground ginger

For the topping:
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
3/4 cup packed light brown sugar
3/4 cup chopped walnuts
3/4 teaspoon ground ginger
3/4 stick (6 tablespoons) unsalted butter, melted (or substitute ¾ cup vegan margarine, melted)

Preheat the oven to 375 degrees.
Spray an 8- by 8-inch baking pan lightly with the vegetable oil spray, and set aside.
Stir the remaining filling ingredients together in a large mixing bowl until the fruit is well coated with the flour. Pile into the baking dish and bake on the middle rack for 20 minutes. While the fruit bakes, make the crisp topping (you can use the same big bowl): Mix all the topping ingredients except the butter together in the bowl, using your hands to break up any clumps of brown sugar, if needed. Pour the melted butter over the dry ingredients, and mix until all ingredients are evenly moistened. Scatter the topping in an even layer over the fruit, place the crisp dish on a baking sheet to catch any drips and bake the crisp an additional 30 minutes, or until the top is nicely browned and the filling is bubbling. Serve warm.