Peach-Rhubarb Crisp

Recipe Ingredients

1		Peach slices - (29oz)
2 cups	474ml	Rhubarb [unsweetened/frozen
		And sliced]
1/4 cup	15g / 0.5oz	Rolled oats [quick cooking]
1/4 cup	40g / 1.4oz	Brown sugar [packed]
2 tablespoons	30ml	Flour
1/4 teaspoon	1.3ml	Cinnamon
2 tablespoons	30ml	Butter
1/4 cup	23g / 0.8oz	Coconut
		Vanilla ice cream

Recipe Instructions

1 Drain the peaches reserving liquid. Then in a 1 qt. (preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside.

2 In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs. Stir in the coconut and sprinkle over the fruit...

3a) Bake uncovered, in a 350 oven for 25 to 30 minutes. or until fruit is heated through and topping is crisp.

*OR* 3b) Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes. or until fruit is heated through, turning baking dish 90 twice during cooking...

4 Serve warm with the vanilla ice cream.

Source:
Found in Chef Freddy's junk drawer

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