Matt's sister and her family went peach picking over at Linvilla Orchards last weekend and offered us some of their haul. we ate delicious fresh peaches for a couple days until they started to go past their prime (which didn't take long). I decided to try a peach-rhubarb combination and I think it turned out well. A bit too sweet though. Or something. I would probably cut back on the sugar and butter in the topping. A higher peach to rhubarb ratio would probably be better also.

filling:
2 1/2 cups chopped rhubarb
2 peaches, sliced
zest from half a lemon
1/2 c sugar
1 1/2 tbsp cornstarch

topping:
1/2 cup rolled oats
1/2 cup all-purpose flour
pinch salt
1/4 cup brown sugar
1/4 cup butter, cut into small cubes
1/4 cup chopped pecans

Preheat oven to 400°F.

Combine filling ingredients and pour into an 8x8inch square baking dish.

In a medium bowl, combine oats, flour, salt, and sugar. Add butter cubes and rub into the flour mixture until crumbly. Add pecans. Sprinkle evenly over the filling.

Bake until topping is browned and filling is bubbly, about 30 minutes.