Slice 2 pounds rhubarb ¾ inch thick; toss with 1 cup sugar and ¼ cup flour.
Place in 9 x 13 inch baking dish.
In food processor, pulse ½ cup flour with chilled butter, cut into pieces, until clumps are pea-size. Add ½ cup sugar, oatmeal, and cinnamon; pulse just to combine. Sprinkle over rhubarb.
Bake until rhubarb is tender and topping is golden, 35 minutes. Serve warm with ice cream.
Notes
For a sweeter version of this recipe, substitute 1 pint strawberries (sliced) for 1 pound of the rhubarb.
Recipe by Kuhn Orchards at https://kuhnorchards.com/rhubarb-crisp/