Recipe - Peach-Rhubarb Crisp

1 cn (29oz) Peach slices
2 cup Rhubarb [unsweetened/frozen
& cut or sliced up ]
One fourth cup Rolled oats [quick cooking]
One fourth cup Brown sugar [packed]
2 tablespoon Flour
One fourth teaspoon Cinnamon
2 tablespoon Butter
One fourth cup Coconut
Vanilla ice cream

1) Drain the peaches reserving 1/3 cup of syrup. 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 350o oven for 25 to 30 min. or `til fruit is
heated through and topping is crisp...
*OR* 3b) Microcook, uncovered, on 100%
power (high) for 8 to 10 min. or `til fruit is heated through, turning
baking dish 90o twice during cooking...

4) Serve warm with the vanilla ice cream...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini