Strawberries and rhubarb come about the same time, it is kind of a stretch but I think that is why they are paired. It works. Raspberries probably work better. This is a beautiful dessert. You continue to impress me post after post. Nice work!
I just thought I had found my ideal rhubarb pairing: hibiscus flower, after Kim Boyce “Good to the grain” (yes, that stunning picture in the cover). I loved the different acidity and earthiness of hibiscus. But, raspberries will make the jam just as deep red and even more tasty.. Brilliant.
I adore the look of this – the word crostata even makes me giddy. I have rhubarb in my fridge so if I can just get my grubby hands on some raspberries then this is mine!
Agreed on the strawberry/rhubarb thing. I’d not heard of this obsession until moving stateside but people go crazy for the combo here! I find it a bit too sweet – most recipes seem to be trying to calm the rhubarb down. I say, let its tartness shine!
i love karen demasco, and i love raspberry with rhubarb! i had some raspberry-rhubarb sorbet last summer, and it was amazing. you said the crust was perfect, but have you tried kim boyce’s rye crust? it’s also super good. beautiful photos as always!
I love crostatas! I always use a separated egg: the yolk is brushed on the bottom & then a tablespoon or so of semolina is sprinkled over it: allegedly to stop the crust from getting soggy from the fruit. The white is then brushed on the edge (once folded over) and sprinkled with crunchy sugar (here in the UK I use preserving sugar–extra large sugar crystals, pearl sugar or crushed cubes could be used). Marvelous!
I love how juicy it looks! I’m a sucker for rhubarb and raspberries (all berries, actually) and they are wonderful together (haven’t tried rhubarb with strawberries since they’re in different seasons here in Brazil). Free form tarts are so rustic and beautiful.
This looks wonderful–and such beautiful photos!! This may have to be added to my list of rhubarb recipes that must be made before the season ends… I share your profound love for rhubarb. As you said in the last post, it is a harbinger of summer in the Midwest (I’m in Michigan), promising all the glory that is to come. I, uh, wrote a poem about it on my blog last week. It’s a serious devotion I have.
I can’t wait to make this! Here in Ontario we get rhubarb long before we get berries of any sort, so I’ve stashed away a freezer bag full of cut-up stalks, just waiting for the berries and the right recipe – now all I need are the berries! ;)
This truly was incredibly easy and absolutely wonderful. It looked exactly like the picture and the crust came together so easily and exactly as you described. I upped the raspberry a bit (9 oz instead of 6) and it was delightful. Had family visiting from Europe and was told it was the best pie they had ever had. The crust was tender, flaky, and truly perfect. And so so so easy! Thank you — you made me look like a professional chef!
I’ve made this twice since I saw it here on your blog. May I ask, what was your experience like rolling out the crust? Both times I found it a bit finicky. I did mix the dough by hand, instead of with a food processor–I’m wondering if that made a difference, or if I’m not used a wetter dough.
I just cut up 32 pounds of Ruhbarb this afternoon for my sister! I will be sending her a link to this recipe. Just last week I tried making a raspberry-ruhbarb sorbet. I have to say they do make a good couple.
I’ve to agree with you on this – I by far like the raspberry-rhubarb combination as compared to the strawberry-rhubarb. Although I’ve to say that a combination of all three, with majority being rhubarb is awesome too!
Thank you so much for posting this. This recipe was wonderful – I made it last night and had my mom over to taste it who is a rhubarb fanatic. However I am now left with 1/3 of the crostata which I have been slowly eating slices of all day :)
Thank you so much for another wonderful recipe! My grandmother was able to come to our house for Mother’s Day, and she ate two huge pieces! Even my cousins, who do not like rhubarb at all, complimented the recipe. Thank you so much