My best childhood dessert memory is certainly Rhubarb Crumble and Egg Custard – with the tartness of the Rhubarb and the light sweetness of the crust. Generally, I am not a big fan of American Rhubarb and Strawberry Pie – it’s a bit sweet and highlights the strawberry more than the Rhubarb. I like the Rhubarb.
My Rhubarb and Peach Crumb Pie meets on a happy middle ground. Yes, the sweetness of the Peaches are present, along with the tartness of the Rhubarb.
Make a basic Graham Cracker Base crust. While crust is cooling. Combine the Rhubarb, Sugar, and a small amount of water. The Rhubarb will release water during cooking and can often become quite watery. The Graham Cracker crumb crust is an ideal way to sop up excess liquid. Bake in the oven at 350 – until top crust is golden brown.
A Graham Cracker crust is an awesome crust for Rhubarb as the crust will absorb extra liquid. Melt butter in saucepan. Add Graham Cracker crumbs. Mix well. Form crumbs into a deep baking dish. Place crust into the fridge and let chill.
Graham cracker crumbs.
Once the base has chilled and formed. Place the sliced peaches in the base. Cook the Rhubarb, Sugar, and Water in a saucepan. Pour cooked down Rhubarb filling over Peaches.
Peaches – line the inside of baking dish.
Sugar – to taste.
Water – small amount.
Combine the flour, sugar, and butter. Roll in fingers until the crumbs form. Pour crumbs on top of the filling. Sprinkle with white sugar.