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Blackberry dessert with rhubarb and apricots

Blackberry dessert with rhubarb and apricots

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In a bowl, mix mineral water with salt, brown sugar and jam. Mix well then add the oil. Mix the flour with the baking powder and pour over the liquid ingredients. Sift the cocoa and mix well with a whisk until the composition is incorporated and homogenized.

Rhubarb is cleaned, washed and cut into small pieces. Part of it is kept and the rest is put in the bowl. Incorporate into the composition and pour into a tray lined with baking paper.

Place the preserved rhubarb pieces on top and the apricots cleaned and cut into small pieces.

Place the tray in the preheated oven at 180 degrees for about 40-45 minutes or until it passes the toothpick test.

After cooling, powder with vanilla powdered sugar, portion and serve.

Good appetite!