Description
Savor the season with this delightful Fresh Peach & Rhubarb Recipe, combining the succulent sweetness of ripe peaches with the tangy zest of rhubarb, perfect for summer desserts.
Ingredients
Scale
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 prepared pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Wash the fresh peaches and rhubarb thoroughly, peel the peaches and slice them into thin wedges, and chop rhubarb into smaller pieces.
- In a large bowl, mix sliced peaches and chopped rhubarb with sugar, cornstarch, vanilla extract, cinnamon, and lemon juice until evenly coated.
- Preheat your oven to 375°F (190°C) and pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Brush the edges of the pie crust with beaten egg. Bake for 40-45 minutes or until golden and bubbly, then cool slightly before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the baked pie for up to 3 months; thaw in the fridge before reheating.
- Top with vanilla ice cream or whipped cream for added indulgence.
- Use ripe fruits for the best flavor and consider adding spices like nutmeg or ginger for a twist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg