rhubarb and raspberry crostata

June 29, 2011

This might be the perfect holiday weekend dessert. Sweet floral raspberries, tart-but-sweet rhubarb and a crunchy, buttery crust. Honestly, it’s so good.

What we have happening here, ladies and gentlemen, is a killer combo. I know that Americans go wild for rhubarb and strawberries. Us Brits? We’re more into rhubarb and custard. Don’t question it, just accept.

But rhubarb and raspberries? Well that’s less of a classic but let me tell you that once you make this crostata, you’ll wonder why that’s so. I first saw this on one of my favourite blogs, Lottie + Doof. Tim’s photographs and description made me know instantly that it had to be mine. Once I had the first bite I knew that I had to discover more of Karen DeMasco’s recipes.

The combination of raspberry and rhubarb, cooked with sugar and thickened up with corn starch gives you a sticky, jammy, sweet-as-can-be centre and that crust is the perfect base. It’s a bit nutty thanks to a little whole wheat flour and it’s flaky and rich from plenty of butter.

Once I added a dollop of vanilla ice cream, I nearly passed out from being so loopy with happiness. I absolutely cannot wait to make this again; it would be perfect for barefoot backyard shenanigans with friends. Come and get your summer sugar high!

Rhubarb and Raspberry Crostata
by Karen DeMasco via Bon Appetit

Ingredients

Crust

  • 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

Filling

  • 1/4 cup cornstarch
  • 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)

Directions

Crust:
Combine both flours, sugar, and salt in a bowl and mix. Add the butter and use your hands to break the butter until it’s reduced to pea-size pieces. Whisk the egg and milk in a small bowl to blend; make a well in the centre of the dry ingredients and add the egg mixture and mix until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Filling:
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; brush with beaten egg. 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.

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{ 7 comments… read them below or add one }

dana @ my little celebration June 29, 2011 at 8:12 am

Lovely, lovely, lovely.

Oh yeah, and, yum.

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brandi June 29, 2011 at 9:58 am

this looks perfect – love the mix of raspberries + rhubarb!

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Marisa June 29, 2011 at 11:20 am

Oh wow! This looks amazing and will feed the never ending rhubarb kick I’ve been on this year. Raspberries just happen to be my favorite berry (along with blueberries) and I’ve never considered putting them with rhubarb – sounds like a perfectly brilliant combo.

Still hoping to see a custard recipe here :D

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Danielle June 29, 2011 at 4:21 pm

YUM.

P.S. Congrats on the interview in Twin Cities Metro Mag!

Reply

Angharad June 29, 2011 at 9:07 pm

Thanks sweetheart! That’s really nice of you :)

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holly July 5, 2011 at 11:16 am

i can’t even begin to tell you how much i want to eat this right now. it looks so lovely – and rhubarb + berries is always such a lovely, tart, amazing combo!

Reply

Kelly Rogers March 7, 2014 at 8:13 am

I think I’m going to make this at home. And since this is sweet, I’m certain that my children would eat this. :)

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