2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons cold butter
In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish.
In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.