Raspberry and Rhubarb Crostata

Raspberry and Rhubarb Crostata

raspberry rhubarb crostata recipe

This was my very first time making a crostata, and I quickly discovered the advantages over a pie. With a pie, you have to worry about making your crust pretty, but since a crostata is supposed to look “rustic,” it’s totally fine for the crust to be a bit pretty messy. Also, you don’t need to make a top, and you don’t have to wash a pie pan. Fewer dishes, less hassle, but still a very delicious result. A crostata is definitely my kind of dessert.
raspberry rhubarb crostata recipe
raspberry rhubarb crostata recipe
Rhubarb and Raspberry Crostata
Slightly adapted from here.

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 Tbsp. sugar
1/2 tsp. kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 Tbsp. whole milk

3 Tbsp cornstarch
3 Tbsp water
4 cups 1/2″-thick slices rhubarb (about 1-1 1/4 lb.)
1 6-oz. container fresh raspberries
2/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream (for serving)

Crust Instructions:
Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. Can be made 2 days ahead. Keep chilled.

Filling Instructions:
Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

Preheat oven to 400° F. Roll out dough on floured parchment paper to 12″ round. Mound filling in center of crust; gently spread out, leaving 1 1/2″ border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or ice cream.
raspberry rhubarb crostata recipe

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