1Heat oven to 400°F.
2In large bowl, stir together rhubarb, plums, granulated sugar, 1/2 cup of the Bisquick mix, the ginger, cinnamon and lime juice. Pour into ungreased 9-inch square (2-quart) glass baking dish.
3In medium bowl, stir together remaining 1 1/2 cups Bisquick mix, the cereal, melted butter, turbinado sugar and grated lime peel until crumbly. Sprinkle over rhubarb-plum mixture.
4Bake 25 to 30 minutes or until topping is golden brown and rhubarb-plum mixture is bubbly. Serve warm with ice cream.