For topping: 2/3 cup brown sugar 1/3 cup toasted chopped pecans 1/4 cup gf flour 2 Tablespoons melted butter
Preheat oven to 375 degrees F. Add rhubarb, blackberries, 2/3 cup sugar, 2 Tablespoons flour, 1 Tablespoon melted butter, orange peel and cinnamon to a large bowl and mix to blend. Divide mixture between 6 ramekins. Place ramekins on a baking sheet and bake for 10 minutes. Add topping ingredients to a small bowl and mix to blend. Equally divide the crumb mixture on top of the ramekins and bake again for 20 minutes. Serve warm.
This dessert is wonderful served with gf vanilla ice cream!
To toast pecans simply place chopped nuts in a small, dry skillet over medium heat. Cook and toss until just beginning to toast.