Rhubarb and raspberry crostata | Women's Weekly Food

Name: Rhubarb and raspberry crostata | Women's Weekly Food
Total time: 75 min
Ingredients: 1 bunch (500g) rhubarb, rinsed, drained, trimmed; 200 grams frozen raspberries; 1/4 cup (55g) caster sugar; icing sugar, to serve; Pastry; 1 2/3 cup (250g) plain flour; 1/3 cup (55g) icing sugar; 1/2 teaspoon salt; 150 grams cold unsalted butter; 1/4 cup (60ml) iced water; Almond paste; 1 cup (120g) almond meal (ground almonds); 50 grams butter, softened; 1 egg, beaten lightly

www.womensweeklyfood.com.au

This rhubarb raspberry crostata with homemade dough makes the perfect sweet dessert when you need to impress! Find the easy recipe here.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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