Reviewed: Apr. 7, 2013

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.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jul. 17, 2012

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

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Reviewer:

sonnyr

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Rockville, Maryland, USA

Reviewed: Jul. 16, 2012

Great recipe. I used a few more peaches but would cut back the sugar to 1 cup next time it was plenty sweet.

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Reviewer:

Didi

Reviewed: May 21, 2012

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!

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