The celery-like stalks of rhubarb you see at farmers' markets in spring may be best known for their affinity for strawberries
—but their tart flavor also goes wonderfully with orange and ginger. That's the essence of this delicious crumble, which, like most desserts in this category, is easier than pie—and also doubles as an indulgent breakfast. And the topping includes rolled oats, so you get a lovely interplay of textured crunch and soft, sweet fruit in every bite.
Get the recipe: Rhubarb & Ginger Oat Crumble