There is no better way to enjoy summer than eating fresh, ripe, juicy peaches. Seek out the best you can find, and buy extra. You will want to eat one while making this.
A match made in spring, strawberries and rhubarb, sits pretty in this tender cookie crust. The dough is softer than a pie dough, so don’t worry if it is a bit sticky. Keep your hands floured when pressing it into the pan and rolling into ropes.
Rhubarb season begins in early spring and goes until July in some parts. If it is no longer available, feel free to substitute apples or other berries such as blueberries or blackberries. You may want to toss 2 tablespoons of corn starch with the berries to assist the juices in thickening.
Anyone that loves fruit desserts will appreciate this. The agave or fruit juice concentrates allow the natural fruit flavor to predominate. No overpowering sugar taste here. Perfect as is, even better with a dollop of vanilla ice cream. And leftovers…I have this for breakfast!