Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.
1 (20-oz.) bag frozen peaches, thawed
2 (16-oz.) packages frozen sliced rhubarb, thawed
1 1/2 cups granulated sugar
3 tablespoons lemon juice
1 1/4 cups all-purpose flour, divided
Vegetable cooking spray
1/3 cup uncooked quick-cooking oats
1/3 cup firmly packed brown sugar
1/3 cup cold butter, cut into small pieces
How to Make It
Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.
Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.
Bake at 375° for 45 to 50 minutes or until bubbly.
Note: Nutritional analysis does not include ice cream.