Peach-Rhubarb Crisp

• 29 ounces peaches slices
• 2 cups rhubarb unsweetened, frozen, sliced
• 1/4 cup rolled oats quick cooking
• 1/4 cup brown sugar packed
• 2 tablespoons flour, all-purpose
• 1/4 teaspoon cinnamon
• 2 tablespoons butter
• 1/4 cup coconut
• 1 x vanilla ice cream

1. Drain the peaches reserving 13 cup of syrup.
2. Then in a 1 quart (preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside.
3. In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs.
4. Stir in the coconut and sprinkle over the fruit.
5. Bake uncovered, in a 350F (180C) F oven for 25 to 30 minutes or `til fruit is heated through and topping is crisp.
6. Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes or `til fruit is heated through, turning baking dish 90o twice during cooking.
7. Serve warm with the vanilla ice cream.

peaches, rhubarb, rolled oats, brown sugar, flour, cinnamon, butter, coconut, vanilla ice cream

Taken from recipeland.com/recipe/v/peach-rhubarb-crisp-42200 (may not work)