This is a quick and attractive dessert, if you keep pie or tart shells in the freezer, for those times when rhubarb is available in the market or in your garden. Don't ever wash blackberries! They wilt, lose their shape, and taste terrible.
Zest of 1 orange, (not white pith)
2 tablespoons Cornstarch
1 Short Crust Pastry shell * see note
(or flaky pastry shell)
1 Egg white beaten for glaze
1 pound Fresh rhubarb cut 1" diag pieces
2 cups Fresh Blackberries
8 ounces Seedless Blackberry jam - (1 jar)
2 tablespoons Water
1 tablespoon Fresh lemon juice
Preheat oven to 400 degrees.
Put orange zest in food processor with sugar, or chop finely by hand.
Cover pie loosely with foil and bake 40 to 45 minutes, or until fruit is just tender. (It will continue cooking for a few minutes after it is removed from the oven.) Set aside to cool.
Place Blackberries decoratively on top in concentric circles. Heat raspberry preserves with water and lemon juice, and when almost cool, 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 desired, serve with vanilla ice cream or a bowl of lightly whipped cream.
This recipe serves 6 to 8.