Gather This:
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1 pie crust (or make your own!)
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3 cups peaches sliced
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3 cups rhubarb sliced into thin slices
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2 Kovi Kai Ginger Cubes (allow to melt at room temperature)
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½ cup raw cane sugar
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¼ cup cornstarch
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¼ teaspoon salt
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¼ teaspoon cinnamon
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1 egg
Then Do This:
Preheat oven to 400F.
Roll out the pastry dough onto a sheet of parchment paper into a circle about ¼ inch thick. If it gets too warm to handle, place in the refrigerator for a few minutes.
In a large bowl, whisk together the sugar, salt, cinnamon, and cornstarch. Add rhubarb, peaches and ginger, then stir until combined. Spoon the fruit over the pastry leaving a 1-2 inch border. Fold sides over the edge of the fruit.
Whisk egg and 1 tablespoon of water and brush over the crust. Sprinkle with cane sugar for a fun, rustic look. Bake for 45 minutes until the rhubarb has softened and the crust is golden brown. If the crust begins to get to brown, cover with foil.
Let cool slightly before cutting.
