Raspberry Rhubarb Crostata
Just tried this yesterday. I pretty much use this easy and buttery crust from Ina whenever I make a crostata. Her apple crostata is also a big favorite. I found this filling to be a little runny, but we liked the sweet/tart taste. I used a large, round baking sheet but anything large enough is fine due to some spreading/leaking. I was a little short of rhubarb with just 3 1/2 cups…no biggie. I posted pix following the recipe.
Raspberry Rhubarb Crostata (From Ina Garten)
For the Pastry (makes 2):
2 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
½ pound (2 sticks) very cold unsalted butter, ½-inch-diced
¼ cup ice water
For the Filling (makes 1):
¼ cup cornstarch
4 cups (½-inch-thick) sliced fresh rhubarb (1¼ pounds)
6 ounces fresh raspberries
2/3 cup granulated sugar
1 teaspoon grated orange zest
¼ cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water, for egg wash
Turbinado or demerara sugar, such as Sugar in the Raw
For the pastry, place the flour, granulated sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1½-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.
Before and after baking. Forgot to take the after pic before slicing. Did not have turbinado or demerara sugar for sprinking on the crust…just used granulated.
Comments (18)
chloebud
last yearRelated Discussions
Rhubarb fruit leathers or mixed fruit leathers.
Comments (2)Yep, rhubarb fruit leather works but you definitely have to mix it with something. I tried all-rhubarb once and it was so sour I'm cringing just writing this! I'd first try applesauce since apples are plentiful and cheap - I mix it with all sorts of things for fruit leather. Taste it first and see if you need a little extra sweetener before drying it. I'm sure any berries would work, and might just be a perfect combination with rhubarb - I find berries also need to be mixed with something else because they're too seedy to make fruit leather with all on their own. Bananas or yogurt also make interesting "mix-ins" for fruit leather, although maybe not rhubarb. :) You can add cinnamon too. Oh, and you do have to be more careful with teeth brushing with little ones and lots of dried fruit - it's sticky, and although it's natural, sugar is still sugar as far as teeth are concerned. ~ Lisa...See MoreLooking for rhubarb, raspberries, blackberries and flowering bush
Comments (1)Maybe this would be a good post for the Tennessee Gardening Exchanges page. There's a link near the top of the Tennessee Gardening Discussions page (the main page where this post is listed). I'm surprised the MTPS doesn't have it's own place to post "Haves" and "Wants" on the MTPS website. The Knoxville Plant Swap has a tool on their website and it has worked well. Here is a link that might be useful: Knoxville Plant Swap Forum Page...See Morered raspberry challenge
Comments (17)You might like these. Raspberry and Chocolate. The original recipe called for raspberry jam, but I used fresh raspberries. Chocolate Raspberry Crumb Bars Source: Nestle Toll House 1 cup (2 sticks) butter softened 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/4 teaspoon salt 2 cups Chocolate Chips 1 can (14 ounces) Eagle Brand Sweetened Condensed Milk 1/2 cup chopped pecans (optional) 3/4 cup fresh raspberries, semi crushed and sweetened with a little sugar. Note: Original recipe uses raspberry jam. 350 ðF oven. Line 13 x 9-inch baking/cookie pan with foil. Butter. Beat butter until creamy. Beat in Brown Sugar. Add Flour and salt and continue mixing until crumbly. Press 1 3/4 cups of crumb mixture into buttered pan. Set remaining crumbs aside. Bake until golden - 10 to 12 minutes. Remove from oven. While crust is baking, place sweetened condensed milk in small sauce pan and add one cup of chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth. Pour over warm crust. Add nuts (if using) to reserved crumb mixture. Sprinkle crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and finish by sprinkling on remaining cup of chocolate chips. Return to oven and bake for 20 to 30 minutes until centre is set and crumbs are golden. Cool on rack before cutting into bars....See MoreAnnie1992...Rhubarb-Raspberry Jam Recipe
Comments (1)thank you, Sally, I've copied and pasted. All the rhubarb is in the freezer and I'm in the middle of canning season. It's so much nicer to can jam in January, somehow. (grin) All I'll have to do is get some raspberries..... Annie...See Morechloebud
last yearchloebud
last yearparty, crostatas are so easy and the ”rustic“ look is kind of nice.
Cindy, you need to try the apple version! These are old photos (circa 2002) of some I made using cute mini pie dishes. Excuse the “Photobucket“…I used it at the time to post pix online.
chloebud
last yearchloebud
last yearchloebud
last yearWell, I guess neat and purposeful helps but crostatas are pretty forgiving. Also, those mini pie pans help with the shape vs baking free form. This is after baking of the same apple crostata doing the usual free form. You can see how the mini pans helped.
BTW, I’d eat a pie or tart from you any day!
chloebud
11 months ago
annie1992