From the Recipe Book Everyday Food
"Rhubarb is a vegetable, although it is typically used in jams and desserts; its tart flavor makes it the perfect companion for fresh strawberries, or in this case, strawberry ice cream."
Prep Time: 15 minutes
Baking Time: 35 minutes
2 lbs fresh rhubarb
1 1/2 cups sugar
3/4 cup flour
1/2 cup (1 stick) unsalted butter; chilled, cut into pieces
1 cup rolled oats
1/4 teaspoon ground cinnamon
Strawberry ice cream, for serving (optional)
1. Preheat the oven to 400 F. Slice the rhubarb stalks on the diagonal into uniform 3/4 inch-thick pieces. Place in a 9x13 inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.
2. In a food processor, pulse the remaining 1/2 cup flour with the butter until the clumps are pea-sized. Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine. Sprinkle over the rhubarb.
3. Bake until the rhubarb is tender and the topping is golden, 35 minutes. Serve warm with ice cream, if desired.