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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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As soon as my rhubarb plants are big enough in spring, I make this dessert. After I added the peaches, it became a standard at our house. Ingredients:
1/2 cup sugar |
2 tablespoons cornstarch |
3/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1 can (15-1/4 ounces) sliced peaches, undrained |
3 cups sliced fresh or frozen rhubarb |
1 teaspoon vanilla extract |
dough: |
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup cold butter |
1 cup plain yogurt |
1 teaspoon vanilla extract |
Directions:
1. In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
3. Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm. Yield: 8 servings.
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