PEACH RHUBARB CRISP
When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. -Sandy Kimble, Salinas, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
PEACH RHUBARB PIE
Peach rhubarb pie combines the tart taste of spring with summer's sweet fruit. Peach and rhubarb come together under a golden streusel in this perfect fruity pie.
Provided by Carlee
Categories Pie
Time 1h5m
Number Of Ingredients 10
Steps:
- Prepare pie crust and chill until ready to use.
- Preheat the oven to 425°F.
- In a large bowl, toss chopped peaches and rhubarb with sugar, flour and salt.
- Spread evenly in prepared pie crust. Place pie crust over a baking sheet to catch any bubble overs and bake for 30 minutes.
- Meanwhile, in a small bowl mix together streusel ingredients until crumbly.
- After 30 minutes of baking, remove pie from oven and sprinkle with streusel topping. Return to the oven and lower temperature to 375°F.
- Bake for an additional 20 minutes, covering crust with a pie shield if it starts getting too dark.
- The filling should be really bubbly and thickened when it's done. If it isn't return to the oven for 5 more minutes until it is, otherwise you'll have a soupy pie.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
Nutrition Facts : Calories 267 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 103 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING
Steps:
- Preheat the oven to 375 degrees F.
- Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
- Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
- Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.
THE DISAPPEARING RHUBARB PEACH PIE
Steps:
- For Crust: Cut shortening into flour and salt until crumbles form. Make well in center and add 1 tablespoon of water at a time and toss with a fork until flour becomes wet. Add each additional tablespoon of water. Flour should be completeley moistened and forming a ball. Divide ball in half and roll each half to 2-inches larger than an inverted pie plate. Gently place one shell into pie plate. Save other shell for top. For Pie Filling: Heat oven to 425*. Mix flour and sugar. Combine rhubarb and peaches and place half of the mixture in the pie shell. Sprinkle half of the flour-sugar mixture on top. Repeat with remaining rhubarb-peach mixture and then flour-sugar mix. Dot with margarine/butter. Cover with top pie crust. Cut slits in top of crust; seal and flute crust. Cover edge with 3-inches of foil to prevent browning. Remove for last 15 minutes of cooking. Bake at 425* for 40-50 minutes or until crust browns and juice begins to bubble through crust. Serve with vanilla ice cream or whipped cream.
PEACH & RHUBARB JAM
This jam is delightful! Great combination of the peach and rhubarb. It's not too sweet, just a nice mellow flavor. Give it a try and let me know what you think!
Provided by Lisa Clarice
Categories Fruit
Time 35m
Yield 6 8 oz. jars
Number Of Ingredients 5
Steps:
- Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
- Cook rhubarb until soft approximately 5-10 minutes.
- Remove peach skins, pit, and cut peaches into bite size pieces.
- Mash peaches and place into pan with rhubarb.
- Stir. Let mixture come to a boil. Reduce heat and cook 30 minutes.
- In separate bowl, mix together sugar and pectin.
- Add sugar/pectin mixture to peach and rhubarb pan.
- Stir together and let come to a boil.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.
RHUBARB-PEACH CRISP
This dish is a big hit at my house, especially served warm with ice cream.
Provided by Shanelle
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
- Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
- Bake in the preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 48.3 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 67.6 mg, Sugar 33.1 g
PEACH-BERRY RHUBARB SLAB PIE
I created this recipe one winter in order to satisfy a healthy craving for multiple different pie flavors. Tart peaches, berries, and rhubarb meet in a deliciously sweet sauce, then are sandwhiched in between a flaky cinnamon & sugar pie crust and a crumbly streusel topping. This recipe has received rave reviews from pie lovers of all kinds.
Provided by Sweets n Supper
Categories Dessert
Time 1h30m
Yield 1 9x13 inch pie, 12 serving(s)
Number Of Ingredients 27
Steps:
- Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
- Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
- Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
- Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
- In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
- Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.
Nutrition Facts : Calories 695, Fat 31.4, SaturatedFat 17.3, Cholesterol 66.1, Sodium 367.5, Carbohydrate 102.3, Fiber 4.2, Sugar 66.5, Protein 5.6
FRESH PEACH AND RHUBARB PIE RECIPE
Provided by Coppermouse
Number Of Ingredients 17
Steps:
- FOR THE CRUST: In a food processor fitted with the metal blade, combine the flour and salt. Process briefly to blend. Add the butter and shortening and process until the mixture resembles coarse meal, 5-10 seconds. With the motor running, gradually add the egg yolk, lemon juice, and just enough of the ice water for the dough to come together and hold a shape when pressed. Remove the dough from the processor, divide into 2 pieces, one slightly larger than the other, and flatten into 2 thick disks. Wrap the disks in plastic wrap and refrigerate for 1-2 hours. FOR THE FILLING: In a large bowl, combine the rhubarb, peaches, lemon juice, sugar, nutmeg, cinnamon and flour and toss until mixed. On a lightly floured work surface, roll out the larger of the 2 disks into a round about 11 inches in diameter. Gently ease the pastry round into a deep 9-inch pie plate and press into the plate, crimping the edges about 1/2 inch above the level of the plate rim. Brush the pie crust with the egg-water mixture. Spoon the filling into the dish. On the lightly floured work surface, roll out the remaining disk into a round about 10 inches in diameter. Using another pie plate as a guide, cut out a 9-inch round from the dough. Cut the round into strips 1 inch wide. Preheat an oven to 425 degrees F. Brush the edge of the bottom crust with a little more of the egg-water mixture. Lay a row of dough strips 3/4 inch apart across the top of the pie. Press the ends firmly to the edge of the crust. Lay the remaining strips in the opposite direction, again pressing them firmly to the edge. Flute the edge decoratively. Brush the pastry edge and strips with the egg-water mixture. Place the pie on a baking sheet and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue baking until golden brown and bubbling, 35-45 minutes. (Check the pie during baking and cover the edges with aluminum foil if the crust begins to overbrown.) TO SERVE: Transfer to a rack and let cool for at least 20 minutes before serving. Serve warm or at room temperature.
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- Thaw peaches and rhubarb, if frozen; do not drain. In a large bowl, combine peaches, rhubarb, the 1 cup sugar, tapioca, Grand Marnier or orange juice, and butter. Cover; let stand 15 minutes.
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4/5 (19)Category DessertServings 8Total Time 3 hrs 20 mins
- Heat oven to 375°F. In small bowl, mix sugars, tapioca, cinnamon, salt and orange juice. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Place rhubarb in crust-lined plate; sprinkle with half of sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Top with second crust and flute; cut slits in several places. Bake 35 minutes.
- Meanwhile, in small bowl, mix topping ingredients; sprinkle over top crust. Bake 10 minutes longer or until golden brown. Cool at least 2 hours before serving.
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