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Categories:
orange sugar cornstarch short crust egg fresh rhubarb fresh blackberries water lemon juice Confectioners
Viewed: 18 - Published at: 8 years agoIngredients
- Zest of 1 orange, (not white pith)
- 1/3 c. Sugar
- 2 Tbsp. Cornstarch
- 1 x Short Crust Pastry shell * see note (or possibly flaky pastry shell)
- 1 x Egg white beaten for glaze
- 1 lb Fresh rhubarb cut 1" diag pcs
- 2 c. Fresh Blackberries
- 8 ounce Seedless Blackberry jam - (1 jar)
- 2 Tbsp. Water
- 1 Tbsp. Fresh lemon juice Confectioners' sugar
Method
- Preheat oven to 400 degrees.
- Put orange zest in food processor with sugar and mince , or possibly chop finely by hand.
- Mix zest with cornstarch and spread in pie shell.
- Arrange rhubarb on top.
- Cover pie loosely with foil and bake 40 to 45 min, or possibly till fruit is just tender.
- (It will continue cooking for a few min after it is removed from the oven.)
- Set aside to cold.
- Place Blackberries decoratively on top in concentric circles.
- Heat respberry preserves with water and lemon juice, and when almost cold, paint tops of Blackberries with a pastry brush, covering all nooks and crannies, to achieve an even glaze.
- Just before serving, dust lightly with sifted confectioners' sugar.
- If you like, serve with vanilla ice cream or possibly a bowl of lightly whipped cream.
- This recipe serves 6 to 8.
- Comments: This is a quick and attractive dessert, if you keep pie or possibly tart shells in the freezer, for those times when rhubarb is available in the market or possibly in your garden.
- Do not ever wash Blackberries!
- They wilt, lose their shape, and taste terrible.
- ENTERTAINING DESSERTS by Deidre Pirie
