Rhubarb and Raspberry Crostata
You might have noticed, but one of my favorite ingredients to use in desserts is rhubarb. Since the rhubarb has been in season, I have been overjoyed in trying new recipes with rhubarb. Nothing so far has beaten the Strawberry Rhubarb Pie my grandmother taught me how to make. This Rhubarb and Raspberry Crostata has an interesting whole wheat flour crust. Crostatas are fun to make because it is a freeform crust, so you don’t have to worry about it looking perfect.
Planning ahead is important when making any sort of crust because the dough has to chill in the fridge before it is rolled and shaped. To make the crust, combine the two different flours (whole wheat and all-purpose), sugar, and salt in a food processor. Pulse for 5 seconds. Cut the cold butter into cubes and add to the food processor. Pulse until the butter is in small pieces. Combine the egg and milk in a separate bowl. Add to food processor and pulse until the dough comes together in moist clumps. Form the dough into a ball and then flatten into a dish. Wrap in plastic wrap and chill for 1-1/2 hours.
Start the filling once you put the dough into the fridge. Combine cornstarch with 3T of water in a small bowl. Set aside. Cut the rhubarb into 1/2” slices and put into a large saucepan. Add the washed raspberries and sugar to the pan with the rhubarb. Cook over medium heat until the sugar is dissolved and the juices are released. Stir consistently for about 4 minutes. Stir in the cornstarch mixture and bring to a boil. Transfer to a bowl and chill for 30 minutes. The fruit mixture seemed a lot thicker than a normal pie mixture—it made it easier to fill a single crust dessert.
Preheat oven to 400 degrees. Roll out the dough into a 12” circle on a floured parchment paper. Rolling it onto the parchment paper will make it easier later on when baking. Brush the rolled out dough with the beaten egg wash. Pour the filling into the middle of the circle and leave about 1-1/2” from the edge for folding. Gently fold edges over the filling and use pleating to keep it all up. Brush the crust with more egg wash and sprinkle with sugar. The egg wash will allow the crust to become a nice golden color when baking. Slide the parchment paper onto a baking sheet. Bake for 45 minutes or until the crust is golden and filling is bubbly. Mine was not too bubbly, but I decided to take it out because the crust was very golden. Let cool!
I would definitely recommend starting with a crostata before making a pie. It will allow one to learn the basics of making a pie crust. Take a look at the Peach and Blueberry crostata recipe for another crostata recipe!
