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.
What You Need:
- 3 cups Rhubarb, chopped into 1/2" pieces
- 3 cups Peaches, fresh if possible, sliced
- 1/2 cup Peach Juice (from the can or from what is thawed out from frozen peaches)
- 1 cup Sugar
- 3 Tbsp. Corn Starch
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
- 1 tsp. Vanilla
- 2 cups Flour
- 2/3 cup Sugar
- 3 tsp. Baking Powder
- 1 tsp. Salt
- 4 Tbsp. chilled Unsalted Butter, cut into pieces
- 1-1/3 cup Whipping Cream
- 2 tsp. Vanilla
- 2 Tbsp. melted Butter
- 6 Tbsp. Sugar
- 1 cup chilled Whipping Cream
- 1/4 Golden Brown Sugar
- 1/2 cup Sugar
- In a large saucepan, combine the sugar, cornstarch, cinnamon, salt.
- Add the peach juice and vanilla.
- Stir in the chopped rhubarb.
- Boil for 2 - 3 minutes.
- Add the peaches. Stir gently.
- Pour into large baking dish and set aside while you make the cobbler biscuits.
- Combine all of the ingredients except for the whipping cream in a medium bowl.
- Cut the mixture up into a coarse texture forms.
- Add the whipping cream and stir until a soft dough forms
- Roll the dough out on a lightly floured surface and cut dough into 3" square or round biscuits.
- Arrange the biscuits side by side on top of the peach-rhubarb filling in the baking pan.
- Brush the dough with 2 Tbsp. melted butter.
- Sprinkle sugar all over the top.
- Bake cobbler until the biscuits are puffed and golden brown, about 30 minutes at 375 degrees, or until you are pleased with the degree of doneness that you desire.
- While the cobbler is cooling, blend the whipping cream with the golden brown sugar and regular white sugar.
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!
Serve with vanilla ice cream, the whipped cream mixture, OR BOTH! YUM!!