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Rhubarb and Raspberry Crostata

Rhubarb and Raspberry Crostata

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"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire," says Karen DeMasco.



  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed


  • 4 cups 1/2'-thick slices rhubarb (about 1-1 1/4 lb.)
  • 1 6-oz. container fresh raspberries
  • Sweetened whipped cream or vanilla ice cream (for serving)

Recipe Preparation


  • 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°. 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.

Recipe by Karen DeMasco Locanda Verde New York City,

Nutritional Content

10 servings, 1 serving contains (Analysis includes 1/4 cup ice cream per serving.): Calories (kcal) 353.7 %Calories from Fat 46.2 Fat (g) 18.2 Saturated Fat (g) 11.0 Cholesterol (mg) 93.1 Carbohydrates (g) 43.9 Dietary Fiber (g) 3.2 Total Sugars (g) 23.4 Net Carbs (g) 40.7 Protein (g) 5.1 Sodium (mg) 100.3Reviews Section

Watch the video: How to Make Strawberry Rhubarb Pie. Strawberry Rhubarb Pie Recipe.


  1. Tosho

    Maybe enough to argue ... It seems to me that the author wrote correctly, but it was not necessary so sharply. P. S. I congratulate you on the last Christmas!

  2. Lancelot

    Bravo, you were visited by admirable thought

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