Raspberry–Rhubarb Crostata Recipe | James Beard Foundation

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