Peach & Rhubarb Grunt
Bursting with bright summer flavors, this variation on a New England classic cooks start to finish in one pan!
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Let’s be honest, rhubarb is one of those things that a lot people have never worked with at home. It looks like an oversized, magenta stalk of celery, and most people would have a hard time thinking of a dish to use it in that’s not a strawberry rhubarb pie.
If you’re like me and bake exactly one pie a year (usually pumpkin), then let me offer a unique alternative: a twist on the classic New England blueberry grunt made with peaches and rhubarb! Prepared from start to finish on the stovetop, this quick and easy summer dessert comes together in half the time it would take to bake traditional pie.
What Ingredients Do You Need For a Peach & Rhubarb Grunt?
- Peaches (Fresh or Frozen)
- Rhubarb (Fresh or Frozen)
- Sugar
- Lemon
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Butter
- Buttermilk
How Do You Make a Peach & Rhubarb Grunt?
This one-pan dessert could not be simpler to make. Start by adding your rhubarb, peaches, sugar, and lemon juice to a cast iron skillet over medium heat. Bring it up to a boil, reduce to a simmer, and cook until slightly thickened (the juice will coat the back of a spoon).
Meanwhile you’ll mix up your sweet biscuit batter by cutting your butter into the flour, baking soda, sugar, and salt, then add in that buttermilk and mix briefly until the batter comes together. Use a portion scoop or just a plain old spoon to dollop walnut-sized balls of batter across the surface of your fruit mixture. Cover it up, simmer for 15 minutes, and it’s ready to go!
Peach & Rhubarb Grunt
For the Filling
- 3 cups peach slices, fresh or frozen
- 2 stalks rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tsp lemon juice
For the Biscuit Dough
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, chilled and cubed
- 1 cup buttermilk
Preparation
- Set a 10-12 inch skillet over medium heat and add the rhubarb, peaches, sugar, and lemon juice and bring to a boil.
- Simmer for 5-8 minutes, or until the liquid thickens and coats the back of a spoon.
- Meanwhile, to make the biscuits, add the flour, baking powder, baking soda, salt, and sugar to a bowl and whisk to combine.
- Add the cold butter and use your fingers or a pastry cutter to cut the butter into the dry mix until the largest pieces of butter are no larger than a pea and a handful of the mixture holds together when squeezed in your hand.
- Add the buttermilk and mix to a thick batter consistency.
- Use a portion scoop or spoon to dollop walnut-sized balls of batter over the surface of the fruit mixture.
- Cover and cook for 15 minutes, allow to cool slightly before serving.