Having a rhubarb plant has its advantages: you get great-quality rhubarb, for free, for the first few months of spring. And you get a lot of it. But it can get a bit boring only using it for tarts or compote. Every year I try to come up with more interesting ways of cooking with rhubarb to save it from its otherwise inevitable freezer fate. This year, these streusel bars have been my recipe of choice.