Recipe by Eileen Litwin
Serves: 8 to 10
1 cup unbleached all-purpose flour
½ cup whole wheat flour
1½ tablespoon sugar
½ teaspoon kosher salt
¾ cup chilled, unsalted butter (1½ sticks), cubed
1 large egg
1 tablespoon whole milk
¼ cup cornstarch
4 cups rhubarb, in ½” slices (about 1 to 1¼ lbs.)
1 6 oz. container of fresh raspberries
⅔ cup sugar
1 large egg, beaten
Raw sugar for garnish
Sweetened whipped cream or vanilla ice cream
1. Combine both flours, sugar and salt in a processor. Pulse for 5 seconds.
2. Add chilled butter and pulse until butter is reduced to pea-sized pieces.
3. Whisk egg and milk in a small bowl to blend. Add to the processor and pulse until moist clumps form.
4. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill for at least 1½ hours.
1. Dissolve the cornstarch in 3 tablespoons of water in a small bowl and set aside.
2. Combine the rhubarb, raspberries and sugar in a large saucepan. Cook over a medium heat, stirring often, until the sugar dissolves and the juices are released, about 4 minutes. Stir in the cornstarch mixture and bring to a boil (rhubarb will not be tender and the slices will still be intact).
3. Transfer to a bowl and chill in the refrigerator for about 30 minutes.
1. Preheat the oven to 400o.
2. Roll out the dough on floured parchment paper to a 12” round.
3. Brush with the beaten egg, reserve the remaining egg.
4. Mound the filling in the center of the crust dough. Gently spread the filling out leaving a 1½” border.
5. Gently fold the edges of the crust dough over the filling, pleating as necessary.
6. Brush the border with the remaining beaten egg.
7. Sprinkle raw sugar around the egg brushed border.
8. Slide the parchment paper with crostata onto a large rimmed baking sheet and bake until the crust is golden brown and the filling is bubbly, about 45 minutes.
9. Let the crostata cool on the baking sheet on a rack.
10 Transfer to a serving platter or dish, cut into wedges and serve with whipped cream or ice cream.
ADVANCE PREPARATION: The crust dough can be made up to two days in advance. Keep chilled
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