Ingredients
1/2 cup sugar2 tablespoons cornstarch3/4 teaspoon ground cinnamon1/8 teaspoon salt1 can (15-1/4 ounces) sliced peaches, undrained3 cups sliced fresh or frozen rhubarb1 teaspoon vanilla extractDOUGH:1-1/2 cups all-purpose flour3 tablespoons sugar2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/4 cup cold butter1 cup plain yogurt1 teaspoon vanilla extract
Preparation
In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm.
