Delicious! I used 3 cups rhubarb AND 3 cups peaches. I stuck w/ the recommended 1 cup sugar & 1 cup butter & it came out beautifully! Perfect amount of topping. I did add a pinch of salt to the fruit mixture AND the topping though (as salt helps to bring out all the other flavors). I baked mine a tad bit longer - 50 minutes. I served it w/ a scoop of low-fat vanilla ice cream - it was heaven in my mouth! Thanks!

Reviewed On: May 11, 2006

SO GOOD! I made 5 loaves on Saturday (as gifts for an early Thanksgiving dinner we went to on Sun). It took ALL DAY to make these rustic beauties but it was so worth it! Everyone LOVED it! I used Kalamata olives, added 1 Tbsp of dry thyme, 1 Tbsp of fresh rosemary, a clove of minced garlic & a splash of the olive juice to each loaf. I also decreased the temp to 450 degrees - my oven got them a little too dark at 500. They came out w/ a nice crust & were oh so moist inside! I will make this again & again!! Thanks!!

Reviewed On: Oct. 26, 2004

These were very good but really watery & quite messy. I liked the taste but I don't think I'll make them again just because they were a little hard to eat.

Reviewed On: Mar. 16, 2004