Peach Rhubarb Crisp

1 cn (29oz) Peach slices

2 c Rhubarb [unsweetened/frozen

& sliced] 1/4 c Rolled oats [quick cooking]

1/4 c Brown sugar [packed]

2 tb Flour

1/4 ts Cinnamon

2 tb Butter

1/4 c Coconut

Vanilla ice cream 1) Drain the peaches reserving 1/3 c 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) Micro-cook, 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...