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…