One of the first times I ever realized that - HEY! I can cook for myself! - was when I first learned to make lemonade. I magically found the refrigerated
Old-Fashioned Strawberry-Rhubarb Crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream.
Get rid of that tired potato recipe and upgrade to this delectable savory-sweet side that's smart, too. Brown sugar, balsamic and fresh sage bring it all together.