| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1/4 cup 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
- 4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
- 6 ounces fresh raspberries
- 2/3 cup sugar
- 1 teaspoon grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- Turbinado or demerera sugar, such as Sugar in the Raw
Instructions
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
- For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 470 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 28 g |
| Protein | 5 g |
| Cholesterol | 87 mg |
| Sodium | 135 mg |
Reviews
This is THE BEST combination of fruit that I have ever tried. So easy to make. I’m sorry that I couldn’t get enough rhubarb to make 2. Definitely will make again. Thanks, Ina! This one’s a real winner!!
I love rhubarb and am always looking for a good recipe that shows it off. I made this twice. The first time I made it exactly as written and it was good, but I felt the rhubarb flavor got a little lost amidst the orange juice and zest. The second time I made it, I left out the orange zest and used Pinot Grigio in place of orange juice. The end product was even better, especially if you are like me and love the flavor of rhubarb. Yum!
Is the flour to butter ratio for the pastry correct? Other pastry recipes (for example) 1 pound of flour to 4 sticks of butter. I didn’t have enough rhubarb so I combined 2 cups of rhubarb, 6 oz raspberries and 6 oz of blackberries. That part was delicious!
I have made with various combos of straw, blueberry, raspberry .. Wonderful. Works every time. It is a RAVE everytime I make this. Thank you Ina! You are my hero.
I used strawberries instead of rhubarb. It was amazing! I used all the dough and it was perfect!
Loved it!! Used all the crust to make one big one and took to a party it was fabulous and the crust was amazing
What did I do wrong, it was a runny mess.
I made this for a family bbq and it was a triumph! Served with vanilla bean ice cream it’s a wonderful combination of sweet and tart. I will definitely make this again with other fruits to explore more!
I made this over the weekend and I’m so happy I did! I had been looking at the recipe for the last few weeks and finally made this. It’s super easy and the outcome is delicious! The crust is what makes it. My boyfriend hasn’t been able to stop eating it… so I’ll most likely be making this again. =)
I made this tonight and it was wonderful! A total crowd pleaser. Will make this again and again.