has taken the common berry and rhubarb pie and elevated it with a attractive rustic dessert recipe that combines raspberries, rhubarb, and vivid flavors. Find out to make the .
Ina Garten’s rhubarb dessert is a contemporary spin on an previous classic
Rhubarb is typically paired with fruit in desserts and Garten has the perfect mixture of berries, sugar, rhubarb, and orange flavorings that can make a mouth watering pie filling.
She wrote about the simple but extraordinary dessert on hersite. “Crostatas are essentially free of charge-variety tarts. They can be tailored to plenty of seasonal fruit, these as apples in the slide, peaches in summer months, and this Raspberry Rhubarb Crostata in the Spring,” she spelled out.
“Everyone’s had strawberry rhubarb pie, but I enjoy the combination of tart rhubarb with sweet raspberries, and just a hint of orange,” she included. “The dough tends to make adequate for 2 crostatas, so you can serve one particular tonight and be completely ready when you have to have another one particular for Sunday lunch, or freeze it for one more time! How easy is that??”
Ina Garten’s raspberry rhubarb crostata has a delicious filling
Garten demonstrated how to make her raspberry rhubarb crostata recipe on an episode of Barefoot Contessa. She lower the rhubarb into half-inch parts and positioned it in a pot with raspberries, sugar, grated orange zest, and new-squeezed orange juice. She cooked the mixture for 5 to 6 minutes, “just right up until some of the juices in the fruit is unveiled,” then additional cornstarch and h2o to the pot and cooked anything for another 2 minutes right up until it thickened.
“A crostata is this incredibly,” she described. “You just bake it appropriate on a sheet pan. I consider it’s fantastic.” Garten also shared that she likes to use orange zest with rhubarb and berries due to the fact it “has so significantly taste.”
She chilled the filling for 30 minutes in advance of assembling the dessert.
Garten’s pastry is a standard recipe of flour, sugar, salt, butter, and ice water that she blended in a food processor. After the dough came together, she turned it onto a floured board, cut it in half, and formed two disks, then wrapped and refrigerated the dough for an hour. “Once you get the knack of it, it is definitely rather simple,” she shared.
Immediately after it was chilled, she place the dough on a floured board and floured the pastry and rolling pin, then rolled it into a 12-inch spherical circle. She transferred the dough to a sheet pan lined with parchment paper, then spooned the filling on to the crust. “This is so a lot simpler than a pie,” she described as she folded the edges of the crust in toward the filling. “It’s kind of rustic — I appreciate the emotion of it,” she extra.
The Barefoot Contessa star brushed the edge with egg clean, sprinkled it with demerara sugar, and baked the crostata in a 425 degree Fahrenheit oven for 30 to 35 minutes.
The entire recipe is readily available on thesite.