We tried this recipe from Food & Wine: http://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp Our modifications: first, the recipe calls for 2 lb rhubarb, but we could find neither fresh nor frozen, so we used 1 lb frozen peach slices instead. Because peaches are not as tart as rhubarb, we reduced the amount of white sugar by ½ cup (for a total of ¾ cups white sugar for the entire recipe) and reduced the brown sugar from 1 ½ cups to 1 ¼ cups. Second, we used old-fashioned oats in lieu of quick-cook rolled oats. Finally, we used a slotted spoon when transferring the fruit filling from the mixing bowl to the baking dish to prevent too much liquid in the filling. (Jan. 2017)
Cooking Adventures 