At first the combination of tangy-tart rhubarb combined with sweet peaches sounded really strange to me, but I just felt that I had to get out of the same-ole, same-ole strawberries with rhubarb song and dance that everyone bakes up. So I did some research and found many recipes that combined rhubarb with PEACHES. So I compared all of the ingredients and decided that from what I read, I needed to make my own version of a peach and rhubarb dessert by adding a little bit more of this, a little bit less or none of that, and then I also used my own yummy cobbler topping recipe.
Add the peach juice and the vanilla.
Add the rhubarb to the saucepan.
Give everything a good stir.
And bring it all to a gentle boil for a few minutes only.
Add the peaches.
Gently stir everything again and place in a large baking pan (below).
Set aside the fruit mixture while you make the cobbler biscuits.
Put the dry ingredients and chilled butter in a medium bowl to chop in/cut in together to a point where the mixture is coarse (below).
Add the cream and roll out the dough. Cut or form the dough into round or square biscuits and gently place on the top. Baste with melted butter and sprinkle with sugar!
Bake for 30 minutes at 375 degrees or until your desired level of doneness is achieved, biscuits should be golden brown.
Serve with vanilla ice cream, the whipped cream mixture, OR BOTH! YUM!!
I hope that you enjoy this unusual, yet very delicious spring/summer fruit cobbler!