For the Filling: Place rhubarb, sugar and flour in a large bowl and stir to combine. Set filling aside.
For the Crisp: In a separate bowl add in the rolled oats, brown sugar, flour, nutmeg, cinnamon and melted butter and nuts. Mix together until everything is incorporated.
In an 8" x 1½" Round baking dish, press half of the crisp into the bottom.
Pour the rhubarb mixture right on top.
Sprinkle the remaining crisp right over rhubarb.
Place baking dish on a sheet pan lined it with aluminum foil for easy clean up. Bake for 50-60 minutes until rhubarb is soft and crumble is GBD (Golden, Brown and Delicious).
Devour immediately, if not sooner! I recommend topping this with a good quality vanilla bean ice cream.
Recipe by Sarah 'n Spice at https://sarahnspice.com/rhubarb-crisp-oxo-greensaver/