Ingredients and Weight:
- Rhubarb, chopped (1 pound)
- Peaches, sliced (1 pound)
- Sugar (1 cup)
- Flour (1/2 cup)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Unsalted butter, cold and cut into small cubes (1/2 cup)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Combine rhubarb, peaches, sugar, flour, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour the fruit mixture into an 8x8-inch baking dish. Top with the crumb topping.
- Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender.
Nutritional Information:
- Calories: 250 per serving
- Fat: 8 grams
- Carbohydrates: 45 grams
- Protein: 2 grams
Dish Characteristics:
- Sweet, tart, and juicy
- Crisp and crumbly topping
- Perfect for summer or fall desserts
User Comments:
- "This is my go-to dessert for special occasions. It's so easy to make and always a crowd-pleaser."
- "The combination of rhubarb and peaches is perfect. It's a unique and refreshing dessert."
- "The crumb topping is the best part! It's so crunchy and flavorful."
Special Precautions and Tips:
- Serve warm with whipped cream or vanilla ice cream for an extra special treat.
- If you don't have fresh rhubarb, you can substitute frozen rhubarb. Thaw the rhubarb before using.
- To make the dish gluten-free, use gluten-free flour in the crumb topping.
- For a sweeter dessert, add an extra ¼ cup of sugar to the fruit mixture.
