Peach-Rhubarb Crisp

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Peach-Rhubarb Crisp

 

1 28 oz. can peach slices

2 cups rhubarb, unsweetened, frozen and sliced

1/4 cup rolled oats, quick cooking

1/4 cup brown sugar, packed

2 tablespoons flour

1/4 teaspoon cinnamon

2 tablespoons butter

1/4 cup coconut

vanilla ice cream

 

Drain the peaches reserving liquid. Then in a 1 qt. (preferably) glass baking

dish, combine the peaches, reserved syrup, and the rhubarb; set aside.

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...

Bake uncovered, in a 350 oven for 25 to 30 minutes. or until fruit is heated

through and topping is crisp.

Serves 4.