Rhubarb And Raspberry Crostata Recipes

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RASPBERRY RHUBARB CROSTATA



Raspberry Rhubarb Crostata image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
1/4 cup ice water
1/4 cup cornstarch
4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
6 ounces fresh raspberries
2/3 cup granulated sugar
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water, for egg wash
Turbinado or demerara sugar, such as Sugar in the Raw

Steps:

  • For the pastry, place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half and form into two disks. Wrap and refrigerate for about 1 hour. (Wrap the second dough well and freeze, if not using.)
  • For the filling, place 3 tablespoons of water in a small bowl, whisk in the cornstarch and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

RHUBARB AND RASPBERRY CROSTATA RECIPE - (4.6/5)



Rhubarb and Raspberry Crostata Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 16

CRUST
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoon sugar
1/2 teaspoon kosher salt
3/4 cup chilled unsalted butter, cubed, 1 1/2 sticks
1 large egg
1 tablespoon whole milk
FILLING
1/4 cup cornstarch
4 cups rhubarb sliced 1/2" thick, about 1 1/4 pound
1 (6 ounce) container fresh raspberries
2/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

  • CRUST 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. FILLING Dissolve cornstarch in 3 tablespoons of 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.

RHUBARB GALETTE



Rhubarb Galette image

This recipe for rhubarb galette is a perfect addition to any spring meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

1/4 cup all-purpose flour, plus more for work surface
1/2 recipe Cornmeal Pate Brisee
1 pound rhubarb, sliced 1/2-inch thick
Juice of 1/2 lemon
3/4 cup granulated sugar
Pinch of salt
Pinch of ground, cinnamon
Pinch of freshly grated nutmeg
1 large egg, beaten
Turbinado or sanding sugar
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
  • On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
  • Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
  • Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

RHUBARB-RASPBERRY CRUNCH



Rhubarb-Raspberry Crunch image

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

Provided by VSCOLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 10

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
  • In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g

RHUBARB AND RASPBERRY CROSTATA



Rhubarb and Raspberry Crostata image

Provided by Karen DeMasco

Categories     Fruit     Brunch     Dessert     Easter     Valentine's Day     High Fiber     Mother's Day     Backyard BBQ     Raspberry     Spring     Shower     Rhubarb     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 8 to 10 servings

Number Of Ingredients 16

Crust:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tablespoon whole milk
Filling:
1/4 cup cornstarch
4 cups 1/2"-thick slices rhubarb
1 6 ounce container fresh raspberries
1/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream (for serving)

Steps:

  • For crust:
  • 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 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • For filling:
  • Dissolve cornstarch in 3 tablespoons 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°F 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.

RHUBARB AND RASPBERRY CROSTATA



Rhubarb and Raspberry Crostata image

Recipe by Karen DeMasco, Locanda Verde, New York City. Bon Appetit May 2011. "This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire." -Karen DeMasco Read More http://www.bonappetit.com/recipes/2011/05/rhubarb-and-raspberry-crostata#ixzz1cBcmQvZb

Provided by Queen Dana

Categories     Dessert

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup chilled unsalted butter, cubed
1 large egg
1 tablespoon whole milk
1/4 cup cornstarch
4 cups rhubarb, 1/2-inch-thick slices (about 1-1 1/4 lb.)
1 (6 ounce) container fresh raspberries
2/3 cup sugar
1 large egg, beaten
raw sugar
sweetened whipped cream (for serving) or vanilla ice cream (for serving)

Steps:

  • crust.
  • 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.
  • filling.
  • Dissolve cornstarch in 3 tablespoons 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.

Nutrition Facts : Calories 366.8, Fat 19.1, SaturatedFat 11.4, Cholesterol 92.4, Sodium 133.6, Carbohydrate 45.5, Fiber 3.7, Sugar 20.8, Protein 5.2

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