I’m not sure how rhubarb and strawberry became such a famous couple. For me, rhubarb and raspberry are the superior pairing.
I know, I know- rhubarb and strawberries are the first “fruits” of spring and it makes sense that they hang out together. And yes, they are delicious. But raspberry adds a deep jamminess that really elevates the tart rhubarb and makes a perfect duo. I say this, in part, because of this insanely good raspberry and rhubarb crostata that helped make our memorial day weekend memorable.
Folks, this is really, really good. Really. I think even the most devout rhubarb skeptics would love this crostata. Not only is the jammy filling amazing, the crust is incredible too. A little bit of whole wheat flour is thrown in for good measure, which adds a nice nuttiness. The crust stays surprisingly crisp and flaky, you could definitely make this early in the day you plan on serving it and it will stay fresh and crisp. This is one of the those recipes that I will look forward to making every year when rhubarb season rolls around—and further proof that rhubarb is one the best things ever.
Rhubarb and Raspberry Crostata (recipe 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 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. 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.
**somehow I missed this part of the instructions and only brushed the folded over edge. I can’t imagine this being any better- so no worries if you skip this step.