Recipe by Shanelle
"This dish is a big hit at my house, especially served warm with ice cream."
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1 1/2 cups
white sugar, or to taste
1 1/2 cups
I had less rhubarb and more peaches, so I used 3 cups of each (still equaled the same 6 cups of fruit). I increased the sugar to 2 cups in an effort to counteract the sourness of the rhubarb but in hindsight I think I would leave out the extra half-cup of sugar next time, it was quite sweet, my own fault. Despite that, it was extremely delicious!
so yummy! ;)
I have made this and really like it. reminds me of Apple Betty
Needing to use up rhubarb in my freezer, I came across this recipe. Not having tried this combination of rhubarb and peaches, we found it delicious! There is quite a bit of topping on this dessert, so the next time I make it, I am going to add another cup of peaches to mix. We enjoyed this best, served warm with a scoop of vanilla ice cream. Although, my DH did enjoy it a room temp for breakfast the next morning. This is a great recipe, and will be made again with fresh rhubarb about in season.
I added 1 tsp cinnamon and 1/2 tsp nutmeg and 1/2 tsp vanilla extract. I might do heaping tsps next time. Tasty base recipe to use.
Great recipe. I used a few more peaches but would cut back the sugar to 1 cup next time it was plenty sweet.
Good basic recipe. Used mixed berries instead of peaches. Cut back on the sugar.
Absolutely delicious - my neighbor gave me some rhubarb and I have never baked with rhubarb - was very good - I did cut out 1/2 cup of sugar was still delicious
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 83
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