Because I’m so in love with raspberries, I decided my first rhubarb recipe to take into the kitchen would be Ina Garten’s Raspberry Rhubarb Crostata. I couldn’t resist the red color. And I knew that more practice with finalizing an even crust is definitely what I need. This recipe appears in her cookbook, Cooking For Jeffrey.
I am listening to the suggestions you blog readers gave me on Facebook and on the blog. But first, this brilliant red pastry, like a rustic pie. ( I used refrigerated store-bought pastry – a worthy shortcut for those of us not fond of making pie crust.) This goes together more quickly than pie and can be more forgiving.
The aroma that filled my kitchen was truly amazing. The tart and tang with every bite of this is just what the cook was hoping for. My tongue loved it. Ina Garten says her guests go berserk. High praise. I know my neighbors loved it. You will too.
Filling for Raspberry Rhubarb Crostata
¼ cup cornstarch
4 cups sliced fresh rhubarb
6 ounces fresh raspberries
2/3 cup granulated sugar
1 teaspoon grated orange zest
¼ cup freshly squeezed orange juice
1 large egg beaten with 1 Tablespoon water, for egg wash
Turbinado sugar for the crust.
( I did not have freshly squeezed orange juice and used the dairy counter variety.)
Place 3 Tablespoons of water in a small bowl and whisk in the cornstarch. Set aside.
In a heavy saucepan combine the sliced rhubarb and berries along with sugar, orange zest and orange juice. Cook over medium heat for five or six minutes until some of the juices are released.
Stir in the cornstarch and bring to a boil. Lower the heat and simmer for two minutes, at least.
Refrigerate for 30 minutes until cool.
Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
Roll pastry to 11-12 inch circle on lightly floured surface and transfer to the prepared pan.
Pile the raspberry rhubarb mixture onto the pastry. Leave a 1 and 11/2 inch border
Fold border over the filling, pleating and pressing lightly. Try to keep even for better appearance. (You can see I need more practice in this department.)
Brush pastry with egg wash and sprinkle with turbinado sugar, just the pastry.
Bake for 35 minutes until pastry is browned and filling bubbly and thickened.
Cool for 30 minutes and serve warm or at room temperature. Top with ice cream or whipped cream or not as you wish. I sometimes use plain yogurt. Or nothing at all.