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
- 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
- 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)
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.
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.