I still have a bit of rhubarb ready to pick in my garden. My favorite rhubarb recipe is Rhubarb Cake, but I decided to try Ina Garten’s Rhubarb Raspberry Crostata. It was delicious!!!!
You make the pastry in the food processor and then refrigerate for at least an hour.
Combine the rhubarb, raspberries, sugar, zest and orange juice in a pan. After cooking 5-6 minutes, add the cornstarch, bring to a boil, then lower the heat and simmer for 2 minutes.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Roll the pastry into a circle and pile rhubarb raspberry mixture in the middle.
Fold the border up over the filling, brush with egg wash and sprinkle with turbinado or sanding sugar.
Bake for 30-35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm. So good!
For directions and recipe go to this link:
https://www.foodnetwork.com/recipes/ina-garten/raspberry-rhubarb-crostata-3517967
For a wonderful rhubarb cake recipe, go to:
Enjoy!!!
