Recipe - Rhubarb-Peach Betty

3 cup Unsweetened cut or sliced up rhubarb;
fresh or frozen
2 cup Sliced peeled peaches or
2 cup Frozen unsweetened peach
slices
1 cup Sugar
1 tablespoon Allpurpose flour
One fourth teaspoon Salt
4 cup Soft bread cubes; (about 5
slices)
1/3 cup Margarine or butter; melted
One half teaspoon Orange Peel; finely shredded

Thaw rhubarb and peaches, if frozen. Do not drain. For filling, in a large
mixing bowl stir together sugar, flour, and salt. Add rhubarb and peaches
and their juices, then gently toss till coated. Add 2 cups of the bread
cubes. Drizzle with 2 tablespoons of the melted margarine or butter, then
toss till mixed. Transfer fruit filling to an ungreased 8x8x2inch baking
dish.

For topping, in a medium mixing bowl combine the remaining bread cubes and
orange peel. Drizzle with the remaining melted margarine or butter, then
toss till mixed. Sprinkle the bread topping on top of the fruit filling.
Bake in a 375 degree F. oven for 25 to 35 minutes or till fruit is tender
and topping is golden. Serve warm. If desired, dollop with whipped cream.
Makes 6 servings.
Posted to recipeludigest Volume 01 Number 356 by James and Susan Kirkland
kirkland@gj.net on Dec 10, 1997