Pre-prep: Make topping.
Remove peel of orange with a vegetable peeler or grate
1. Preheat oven to 350°F.
Place the orange peel in a food processor or blender
with the sugar. Keep motor running until sugar turns
orange and peel is no longer visible. Or, grate the
peel and stir it into the sugar by hand.
2. Spread blackberries
and rhubarb in the bottom of a 9x13-inch glass baking
dish; sprinkle with flavored sugar and flour.
3. Evenly "blob" topping
onto filling and, with fingers, spread over all the
fruit. (Be patient, as the very moist topping sticks
to your fingers. Some fruit will show through.)
4. Bake for 60 to 70
minutes, until top is dark golden brown and has a dull
sound when thumped.
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
2 tablespoons canola oil
2 tablespoons melted, cooled butter
- Combine flour, sugar
and baking powder in a medium bowl; stir well.
- In a separate bowl,
mix egg, canola oil and butter.
- Pour the liquid into
flour mixture, stirring with a fork until well blended.
Zester - The microplane
zester is a must have in any kitchen. Not only does
zest add zing to your foods, that is where some phytos
lurk! You'll never grate cirtus peel again!