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Ingredientes
- 1 can (29oz) Peach slices
- 2 c. Rhubarb [unsweetened/frzn
- Â Â & sliced]
- 1/4 c. Rolled oats [quick cooking]
- 1/4 c. Brown sugar [packed]
- 2 Tbsp. Flour
- 1/4 tsp Cinnamon
- 2 Tbsp. Butter
- 1/4 c. Coconut
- Â Â Vanilla ice cream
Direcciones
- 1) Drain the peaches reserving 1/3 c of syrup. Then in a 1 quart.
- (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 mix resembles coarse crumbs.
- Stir in the coconut and sprinkle over the fruit...
- 3a) Bake uncovered, in a 350 oven for 25 to 30 minutes. or possibly `til fruit is heated through and topping is crisp...
- *Or possibly* 3b) Micro-cook, uncovered, on 100%power (high) for 8 to 10 minutes. or possibly `til fruit is heated through, turning baking dish 90 twice during cooking...
- 4) Serve hot with the vanilla ice cream...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 200 | |
| Calories from Fat 48 | 24% |
| Total Fat 5.48g | 7% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 44mg | 2% |
| Potassium 234mg | 7% |
| Total Carbs 38.84g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 32.67g | 22% |
| Protein 1.94g | 3% |
