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courtesy of Culinary School of the Rockies

Tip: Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350° oven.

Ingredients
4 large ripe Colorado peaches, peeled and sliced
1 tablespoon unsalted butter
¼ cup sugar
3 tablespoons heavy cream

Method

1. Blanch the peaches for a few seconds in boiling water, and immediately put in ice water. Peel the peaches and slice or cut in wedges.
2. Melt the butter in a large fry pan over medium-low heat. Sauté the peaches in the butter for 2-3 minutes.
3. Add the sugar to the pan and cook for a few minutes, until the sugar melts and the peaches begin to caramelize. Add the cream and cook for another 4-6 minutes until the peaches are cooked through and the sugar and cream turn a light caramel color.
4. Serve warm by themselves or with ice cream or pound cake.

courtesy of Culinary School of the Rockies

Tip: Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350° oven.

Filling Ingredients
4 cups Sliced fresh rhubarb
1 ½ pints Fresh strawberries, cleaned and hulled
1/3 cup to 1/2 cup Sugar (to taste, depending on how sweet you like it)
1 ½ Tbs. Cornstarch
1 Tb. Lemon juice

Topping Ingredients
1 cup Flour
¾ cup Sugar
¼ tsp. Salt
½ lb. Butter

Method

1. Preheat oven to 400 degrees F.
2. Slice rhubarb into ˝ inch slices and slice strawberries in half.
3. Mix rhubarb, strawberries, 1/3 to 1/2 cup sugar, cornstarch and lemon juice in a bowl.
4. Toss to coat all ingredients.
5. Spoon mixture into 8x8 baking pan or 8 or 9 inch pie plate.
6. Combine the flour, ¾ c. sugar and salt in a bowl.
7. Mix in the butter with your fingers or a fork until moist clumps form.
8. Sprinkle topping over fruit.
9. Place baking pan/pie plate on cookie sheet.
10. Bake for 30 minutes or until bubbling hot.

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Looking for more wholesome, fresh, sustainable food? Many thanks to Lauren W. for suggesting this great resource: www.EatWellGuide.org