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Put oven rack in middle position and preheat to 350°F.
Combine flour, oats, brown sugar, and cinnamon in a medium bowl. Using a pastry cutter or two knives, work in the butter until mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
Combine rhubarb, granulated sugar, ginger, and orange zest in a 3-quart baking dish.
In a small bowl, stir the orange juice and cornstarch to combine; toss with the rhubarb mixture. Spread the crisp topping over the rhubarb and bake until golden and bubbly, 45–50 minutes. Serve with crème fraîche or whipped cream.
Editor’s note: This recipe was first printed in the March 2008 issue of ‘Parade.’ Head this way for more of our favorite fruit crisps and cobblers →