Well, since I’ve already managed to make two cocktails with rhubarb I figured it was time I make something a little more substantial. When I flipped through the new Bon Appetit (which is much improved), I laid my eyes on the rhubarb and raspberry crostata recipe and I’m pretty sure my heart started to flutter. So last Saturday while it was raining outside, I decided to make a beautiful mess in my kitchen, whipping up this lovely, spring-inspired crostata.
I’m going to warn you right now, this recipe needs advanced prep. The dough—which has a combination of wheat and white flour— is simple to make, but needs at least an hour and a half in the fridge. Meanwhile, you’ll make a simple sauce on the stove top, one that isn’t a compote, you’re just looking to extract some of the juices the fruit, not make it mushy (the oven will do that for you). Finally, you’ll bring it all together by rolling out the dough, spreading the lovely sauce over top, then folding the edges over the fruit so you’ll have a lovely, rustic looking crostata ready to be baked into awesomeness.
I have to admit, I had a little mishaps in that I didn’t have quite enough rhubarb and found that the syrup kind of ran outside of the crust and got a little messy. I didn’t use all the syrup and just sopped up some of the excess that had run out of the crostata before putting it in the oven. Crisis averted.
About an hour later, once it had cooled a bit, I cut a few slices and dug in to the first seasonal dessert of the year. Yessss! One of the reasons I was so intrigued with this recipe—besides the fact that it simply had rhubarb in it—is that rhubarb is so often paired with strawberries, rarely raspberries. When I stopped to think about it, it just seemed obvious, of course that would be tasty. The sweet but punchy flavor of raspberries would bring out some of that tartness of rhubarb to create a balanced flavor. It was everything I hoped it would be—super fresh, a hint of tart paired with the nutty flavor of the whole wheat crust. It’s certainly a taste of spring, it still has some heft to it, but is bright with flavor and color. Ahh, I love spring!
Rhubarb and raspberry crostata recipe
from bon appetit
for the crust (this should be made at least an hour and a half before you’re ready to bake)
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
Sweetened whipped cream or vanilla ice cream (for serving)
to make the crust:
Can be made 2 days ahead.
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. Keep chilled.
to make the 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°.
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 crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.