Rhubarb and Raspberry Crostata

Name: Rhubarb and Raspberry Crostata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters cornstarch; 1 large egg, beaten; 1 teaspoons kosher salt; 170 grams fresh raspberries; 10 servings Raw sugar; 79 milliliters sugar; 237 milliliters unbleached all-purpose flour; 177 milliliters (1 1/2 sticks) chilled unsalted butter, cubed; 10 servings Sweetened whipped cream or vanilla ice cream (for serving); 1 Tbsp whole milk; 118 milliliters whole wheat flour

You can never have too many dessert recipes, so give Rhubarb and Raspberry Crostatan a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 382 calories, 6g of protein, and 22g of fat each. It is perfect for Mother's Day. Head to the store and pick up milk, vanillan ice cream, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine both flours, sugar, and saltin a processor; blend for 5 seconds.

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Sugar

Addbutter; pulse until butter is reduced to pea-sizepieces.

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Butter

Whisk egg and milk in a smallbowl to blend; add to processor and pulseuntil moist clumps form. Gather dough intoa ball; flatten into a disk. Wrap in plasticwrap; chill at least 1 1/2 hours. DO AHEAD: Canbe made 2 days ahead. Keep chilled.

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Dough

Milk

Wrap

Egg

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Whisk

Dissolve cornstarch in 3 tablespoons waterin a small bowl; set aside.

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Corn Starch

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Bowl

Combine rhubarb,raspberries, and sugar in a large heavysaucepan. Cook over medium heat, stirringoften, until sugar dissolves and juices arereleased, about 4 minutes. Stir in cornstarchmixture and bring to a boil (rhubarb will notbe tender and slices will still be intact).

Ingredients you will need

Raspberries

Rhubarb

Sugar

Transfer to a bowl. Chill until cool, about 30minutes.

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Bowl

Preheat oven to 400°F

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Oven

Roll out dough onfloured parchment paper to 12" round; brushwith beaten egg. Mound filling in center ofcrust; gently spread out, leaving 1 1/2" border.Gently fold edges of dough over filling,pleating as needed.

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Spread

Dough

Roll

Egg

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Baking Paper

Brush border with egg;sprinkle with raw sugar. Slide parchmentwith crostata onto a large rimmed bakingsheet and bake until crust is golden brownand filling is bubbly, about 45 minutes.

Ingredients you will need

Raw Sugar