I am not the rhubarb connoisseur of the family, but I am going to vouch for this recipe as totally delicious!! If I love it, the men in the family will devour it, so they'd better hurry home! I halved the recipe and used some frozen young rhubarb. I mixed it with Splenda and let it sit for about 30 minutes to defrost. The spices and amounts are perfect and the peaches add just the right amount of sweetness to the tart rhubarb. Awesome over ice cream (low-fat, of course). Thanks Toni!