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)
- 3 years ago
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Comments (12)Sorry it took me so long to get back, but our "Baby" graduated high school last night & it has been a roller coaster of activities! Thanks flora uk, I love the pictures you shared and the link gave me so much information. I planted my rhubarb in a 4X8' raised bed that was prepared last fall when we built it. I'm very excited to try new recipes with it. Some information I've read said to give it 3-4 years after planting to allow better root growth before harvesting. These were pretty large plants with many large leaves (maybe not quite as large & lush as your picture). Do you think I should still wait that long before harvesting any? Thanks gardengal48, I learned so much from the link. I'm thinking of keeping both the raspberries & blackberries outside the garden in their own garden box, especially the raspberries since they can spread. Thanks sleevendog, for sharing your experience with the rhubarb, especially the tip about using the leaves as mulch. I'm getting a little closer to my dream garden that will supply lots of fruit & veggies for our family. Thanks again Everyone, Betty...See MoreRaspberry-Rhubarb Sauce: OK to Can?
Comments (5)OK, I made the sauce,following the instructions: >> In saucepan, combine rhubarb, water, sugar, and lemon rind; bring to a boil over medium heat. Reduce heat and simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat; stir in lemon juice, cinnamon, and raspberries. Let cool. Then I went out for dinner while it cooled in the fridge. Now, do I need to heat it back up to can it, or can I raw pack (in hot jars, presumably) and then process? I would rather raw pack if there's no reason not to in order to cook the raspberries as little as possible and have some berry chunks left by the end of processing. Anyone have a thought? I have never canned a fruit syrup before, pls forgive! Z...See MoreRhubarb 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 Moreanother rhubarb delight...
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- 3 years ago
party, 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.
- 3 years ago
- 3 years ago
- 3 years ago
Well, 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!
- 3 years ago
annie1992