WHEN you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb showed up, I adjusted the execution and produced a crisp.

Perhaps equally intriguing is that I ditched the strawberries. Not that I don’t like them, or the combination, but good rhubarb arrives much earlier than good strawberries do (they don’t really show up in the Northeast until June). Besides, with each passing year I appreciate rhubarb solo more.

If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Just slide a paring knife under the topmost layer, grab the outer skin of the stalk with your thumb, and pull. This might take a minute.

Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. I use a quarter cup or so — it seems to be enough — though you won’t go awry by adding another couple of tablespoons. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.)