Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          rhubarb -- cut in 1" pieces
     1/2  cup           plus 1 tablespoon sugar
     1/2  cup           water
   1      can           {1 lb 13 oz} sliced cling peaches -- undrained
   4 1/2  tablespoons   cornstarch
     1/2  teaspoon      ground cinnamon
                        ***DUMPLING BATTER***
   2      cups          cake flour
     1/2  cup           sugar
   1 1/2  teaspoons     baking powder
     1/2  teaspoon      salt
   2      tablespoons   butter
     1/2  cup           milk

Preparation:

1. Combine rhubarb, 1/2 cup sugar and 1/4 cup water in saucepan. 2. Bring to boil over medium heat; cover and gently cook over low heat until tender, 4 to 5 minutes. 3. With slotted spoon, dip out pieces of rhubarb and arrange in shallow baking dish. 4. Add undrained sliced peaches to liquid in saucepan; heat to simmering. 5. Blend cornstarch and remaining water to smooth paste; stirring, add to hot peaches. Continue stirring and cooking until thick and clear. 6. Spoon hot peach mixture over rhubarb in baking dish; drop Dumpling Batter by tablespoons onto hot fruit. 7. Sprinkle batter with mixture of 1 tablespoon sugar and cinnamon; bake in preheated 425 F. oven 15 minutes. Dumpling Batter 1. Sift cake flour, sugar, baking powder and salt into bowl; cut in butter with pastry blender. 2. Add milk, mixing until flour is moistened.