| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Unsweetened sliced rhubarb; fresh or frozen |
| 2 |
c |
Sliced peeled peaches or |
| 2 |
c |
Frozen unsweetened peach slices |
| 1 |
c |
Sugar |
| 1 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 4 |
c |
Soft bread cubes; (about 5 slices) |
| 1/3 |
c |
Margarine or butter; melted |
| 1/2 |
ts |
Orange Peel; finely shredded |
INSTRUCTIONS
Thaw rhubarb and peaches, if frozen. Do not drain. For filling, in a large
mixing bowl stir together sugar, flour, and salt. Add rhubarb and peaches
and their juices, then gently toss till coated. Add 2 cups of the bread
cubes. Drizzle with 2 tablespoons of the melted margarine or butter, then
toss till mixed. Transfer fruit filling to an ungreased 8x8x2-inch baking
dish.
For topping, in a medium mixing bowl combine the remaining bread cubes and
orange peel. Drizzle with the remaining melted margarine or butter, then
toss till mixed. Sprinkle the bread topping on top of the fruit filling.
Bake in a 375 degree F. oven for 25 to 35 minutes or till fruit is tender
and topping is golden. Serve warm. If desired, dollop with whipped cream.
Makes 6 servings.
Posted to recipelu-digest Volume 01 Number 356 by James and Susan Kirkland
<kirkland@gj.net> on Dec 10, 1997
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