Rhubarb Crisp

Not sure where this recipe came from, but it's delicious:

Rhubarb Crisp

1 cup light brown sugar
1 cup flour
3/4 cup oats
1/2 cup melted butter
1 tsp cinnamon
4 cups rhubarb
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 tsp vanilla

Combine the first five ingredients, mixing until crumbly.  Press 1/2 into an 8 inch dish.

Top with chopped rhubarb.

Cook the remaining four ingredients in saucepan until clear.  Pour over rhubarb.

Top with remaining crumb mixture.  Bake 350 F for 35-55 minutes.

Peaches and Cream Tart

Summer birthday dessert (in place of cake):

Peaches and Cream Tart

9 soft coconut macaroon cookies
1 cup ground pecans
3 Tbsp butter (melted)
1/2 cup whipping cream
1 - 8 oz pkg cream cheese, softened
1/3 cup sugar
2 tsp orange juice
1 tsp vanilla
1/4 tsp almond extract
2 - 4 medium peaches, peeled, pitted, thinly sliced
2 Tbsp lemon juice
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 tsp honey

Crust: Crumble macaroons.  Combine macaroon crumbs, pecans, and butter.  Press mixture into bottom and up sides of an 11 inch tart pan, or 12 inch pizza pan.

Bake at 350 F for 12-18 minutes.  Cool.

Filling:  In chilled bowl, beat whipping cream until soft peaks form.  Beat cream cheese and sugar until fluffy.  Add orange juice, vanilla, almond extract, fold in whipped cream.  Spread over crust.  Cover and chill for 2-4 hours.

Arrange peach slices (tossed with lemon juice) over filling, along with raspberries (blueberries can also be used).

Glaze:  Combine preserves and honey, heat until melted. Drizzle over cooled pie.