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Ingredientes
- 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 Boysenberries
- 8 ounce Seedless Boysenberry jam - (1 jar)
- 2 Tbsp. Water
- 1 Tbsp. Fresh lemon juice Confectioners' sugar
Direcciones
- 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 Boysenberries decoratively on top in concentric circles. Heat respberry preserves with water and lemon juice, and when almost cold, paint tops of Boysenberries 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 Boysenberries! They wilt, lose their shape, and taste terrible.
- ENTERTAINING DESSERTS by Deidre Pirie
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 273mg | 8% |
| Total Carbs 61.4g | 16% |
| Dietary Fiber 3.7g | 12% |
| Sugars 30.12g | 20% |
| Protein 1.51g | 2% |
