Preheat oven to 400 degrees (F)
If the outer skin of the stalks is very stringy, peel it off.
Slice up 5-6 stalks to get 4 cups.
Combine rhubarb in a bowl with the jam, sugar, flour, ginger, and orange rind.
Spread mixture in a 9" square baking dish
For the topping
Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired).
Cut in the butter and mix in the oil(s). Spread it over the filling.
Bake 45 minutes
Let cool a bit before serving. Nice with vanilla frozen yogurt/ice cream or whipped cream.