Raspberry–Rhubarb Crostata | James Beard Foundation

Name: Raspberry–Rhubarb Crostata | James Beard Foundation
Total time: 90 min
Ingredients: 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; 1 1/4 pounds rhubarb, cut crosswise into 1/2-inch-thick slices (about 4 cups); 6 ounces raspberries; 2/3 cup granulated sugar; 1/4 cup freshly squeezed orange juice; 1 teaspoon grated orange zest; 1 extra-large egg beaten with 1 tablespoon water, for egg wash; Turbinado or demerara sugar, such as Sugar in the Raw

www.jamesbeard.org

"My friends Johanne Killeen and George Germon from Al Forno restaurant in Providence, Rhode Island, introduced me to my first crostata, which is basically a rustic pie baked on a sheet pan. It can be...

View full recipe on www.jamesbeard.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jamesbeard.org.

Share this recipe:

Cooking tools: