Rhubarb Raspberry Crostata – Juicy, Tart & Sweet
For this Rhubarb Raspberry Crostata you will need a batch of our easy Crostata & Tart Crust and a bunch of fresh rhubarb as well as fresh raspberries.
The natural tartness of the rhubarb and sweetness of the raspberries work beautifully together.
Rhubarb is a vegetable that we typically treat as a fruit. You can read all about it in our Ingredient section and also be sure to check out our Slow-Cooker Pork with Rhubarb BBQ Sauce and our Spiced Rhubarb Chutney, for savory uses of this tart veggie.
Casual, Yet Impressive
A crostata is a free-form tart and as such, they have a more casual air to them, as opposed to those made in a tart pan.
You roll out your dough, place the chilled filling in the middle and casually (there’s that word again) flip the edges of the dough up and over the filling, creating a unique look every time, which is part of their charm.
That said, they are fancy enough to serve to guests.
The filling does get pre-cooked. The rhubarb throws off a lot of juice and in such a tender and unstructured dish as a crostata, the pre-cooking on top of the stove works wonders.
You do need to figure in the chilling time, though.
Rhubarb Raspberry Crostata
This Rhubarb Raspberry Crostata is a super easy free-form tart that you can enjoy while eating low FODMAP.
- 1 1/4 pounds (about 4 cups) chopped rhubarb, trimmed, washed and dried, cut into 1/2-inch to 1-inch (12 mm to 2.5 cm) pieces
- 6 ounces (170 g) fresh raspberries
- 1/3 cup (65 g) sugar
- 1/4 cup (28 g) cornstarch
- 3 tablespoons cold water
- Beaten egg or lactose-free milk, optional
- 1 batch Crostata & Tart Crust, ready to roll out
- Stir rhubarb, raspberries and sugar together in a non-reactive saucepan and cook over medium heat, stirring occasionally, until juices begin to exude. Continue simmering, meanwhile, stir the cornstarch and cold water together in a small bowl.
- When fruit it nice and juicy and a bit tender but not yet soft, about 3 to 5 minutes of simmering total, stir in the cornstarch mixture. Boil for 1 minute, stirring well to combine, then remove from heat. Scrape into a bowl and refrigerate for about 30 minutes, stirring once or twice to release heat.
- Meanwhile, Position oven rack in upper third of oven. Preheat oven to 400°F/200°C.
- Roll out dough on a lightly floured piece of parchment paper to a large freeform round about 15-inches (38 cm) across. Scrape chilled filling into center of dough, leaving a broad 4-inch (10 cm) border. Using image to help guide you, flip the edges of the dough up and over the filling, leaving the center open. Slip parchment onto a baking sheet pan. Brush dough with a little beaten egg or lactose-free milk, if desired, and bake for about 40 to 50 minutes or until pastry is golden brown. Cool pan on rack for 10 minutes. Serve crostata warm or at room temperature. Crostata is best served the day it is made. A dollop of whipped cream or vanilla ice cream is a nice addition.
Dédé's Quick Recipe Tips Video
- Refer to our Low FODMAP Crostata & Tart recipe before starting this recipe, so that this recipe comes together smoothly.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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