Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red--avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings.
Make Ahead Tip: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week.
Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups
3 other carbohydrates, 1 1/2 fat