I had a ton of rhubarb to use and my first thought was "I'll make a pie"! Well, the last time I made a strawberry rhubarb pie I honesty didn't like it that much, it was too sour even after all of the sugar I put in. Then I remembered that I had saved this recipe for a raspberry rhubarb crostata, just waiting for the right moment to make it.
So, what is a crostata? I like to think of it as an open-faced pie or fruit tart. The crust is sturdy and keeps the filling from spilling over, which is why you do not need a pie plate or anything of the sort.
This particular recipe is not too sweet, and I actually like raspberry rhubarb more than strawberry rhubarb now that I've had it. The raspberries are naturally a little sweeter (at least I think so) than strawberries and balance out nicely. Anyways, I think you will really enjoy this recipe. Crostatas go very well with a scoop of vanilla gelato or whipped cream.
Ingredients (crust):
1 cup flour
1/2 cup whole wheat four
1 1/2 tbs sugar
1/2 tsp salt
3/4 cup chilled unsalted butter, cubed
1 egg
1 tbs whole milk
Ingredients (filling):
1/2 cup cornstarch
4 cups diced rhubarb
6oz container fresh raspberries
2/3 cup sugar
1 egg, beated
Raw sugar
Directions (crust):
Combine flour, sugar, and salt in a processor, blend for 5 seconds. Add cubed butter, pulse until butter is reduced to pea-size pieces. Whisk egg and milk until blended, add to processor and pulse until dough forms, about 10-15 pulses. Gather dough into a ball onto a floured surface, flatten into a 1" thick disk. Wrap in plastic wrap and chill for 1 1/2 hours (or u[ to 2 days).
Directions (filling):
About 1 hour into the chilling, dissolve cornstarch and 3 tbs of water in a small bowl, set aside. Combine rhubarb, raspberries, and sugar in a large saucepan. Cook over medium heat until sugar is dissolved, about 4-5 minutes. Stir in cornstarch mixture and bring t a boil (rhubarb will be intact). Transfer to a bowl and let chill, about 30 minutes.
Assembly:
Preheat oven to 400. Roll out dough on a piece of parchment paper to 12" round, bush with beaten egg. Transfer paper to an oven-proof sheet pan. Scoop filling to center of crust leaving about 1 1/2" border along the edge. Fold in edges of dough over filling, pleating is needed. Brush border with egg, then sprinkle raw sugar. Bake for 45 minutes or until filling is bubble and crust is golden. Let crostata cool before transferring to a cooling rack or serving dish.
Recipe from Bon Appetit.