Thursday, June 1, 2017

Raspberry Rhubarb Crostata

I'm always amazed at how many people have never eaten rhubarb.  My family had rhubarb desserts and sauces quite frequently. I look forward to the red stalks appearing at my local fruit stand each spring.  I keep saying I'm going to attempt to grow a rhubarb plant! As I was walking through the produce section of the grocery store I spied rhubarb on sale and bought a few stalks.  My initial intention was to make a crisp.  At the same time I bought raspberries as I was going to make my Hubbers raspberry popovers for breakfast.  Well, lo and behold, he had plans I didn't know about so I was faced with the dilemma of what to do with a basket of raspberries! I started searching recipes and found this crostata recipe from my favorite cookbook author, Ina Garten.  Problem solved as it uses both rhubarb and raspberries!

A crostata is basically a rustic pie baked on a sheet pan rather than in a pie pan. They are so easy to make, just roll out the dough, top it with filling, and fold the edges to form a border over the filling.  This pastry recipe makes enough for two crostatas.  Wrap the extra disc well and freeze for another time.

I will make this crostata again.  We had it for dessert one night (and I shared with my next-door neighbors) and breakfast the next (not any more calories than toast with jam is my excuse!)  Rhubarb can be a little tart but the sweet raspberries softens the tartness.  It's a delightful little dessert, especially with a scoop of vanilla ice cream!

Raspberry Rhubarb Crostata

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. (If the dough is refrigerated for more than an hour, let it rest at room temperature for 15 minutes before rolling it out).

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.

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