Eileen Litwin's Rhubarb and Raspberry Crostata
www.litchfieldfarmersmarket.org
Discover Eileen Litwin's delicious Rhubarb and Raspberry Crostata—8 to 10 servings, perfect for dessert or sharing!
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Cooling rack
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Parchment paper
- Baking sheet
- Serving platter
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Plastic wrap
- Refrigerator
Ingredients
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- 1½ tablespoon sugar
- ½ teaspoon kosher salt
- ¾ cup chilled, unsalted butter (1½ sticks), cubed
- 1 large egg
- 1 tablespoon whole milk
- ¼ cup cornstarch
- 4 cups rhubarb, in ½” slices (about 1 to 1¼ lbs.)
- 1 6 oz. container of fresh raspberries
- ⅔ cup sugar
- 1 large egg, beaten
- Raw sugar for garnish
- Sweetened whipped cream or vanilla ice cream
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