This vegetable continues to impress me with its ability to transform everyday recipes into something unexpected.

Rhubarb can be picked red or green. And although a common misperception, color does not determine taste but rather is simply an aesthetic choice in color presentation. Personally, I prefer vibrant red stalks. However, I find that most of my dishes contain a medley of red and green. If you really want to “wow” your guests, I suggest using primarily red stalks for a dynamic result.

I made this crostata as a breakfast treat on Father’s Day. It was the perfect addition to morning brunch.  I can confidently profess that thus far, this particular crostata is my favorite baked good rhubarb recipe. I love the rustic, homemade appearance. It plates beautifully, and tastes divine. Achieving just the right degree of tartness will take some time, but a little dollop of ice cream or whipped cream can sweeten the dish in no time at all.  You can also substitute strawberries for the raspberries to achieve a sweeter result.

Important Note. Rhubarb leaves are poisonous and should never be used.

Makes 2-12″ Crostatas

Crust // Adapted from SF Institute of Baking

121g unbleached flour
121 g whole wheat flour
12 g sugar
5 g salt
169 g butter
72 g water, cold
1 large egg, beaten
demerara sugar, for sprinkling

Mix the flour, sugar and salt together. Add butter and cut into dry mixture until the pieces of butter are approximately pea sized for mealy dough or marble sized for flaky dough. Add just enough water to bring the flour mixture together into a shaggy, cohesive mass (the amount of water can vary depending on moisture content of flour and the degree to which the fat is being cut into the flour). Split the dough in half and form into a disc. Wrap in saran and refrigerate for at least 4 hours before rolling. I like to make the dough the night before. The dough will keep for up to 2 days refrigerated or up to 3 months frozen. Scrap dough may be cut up, frozen and mixed into later batch of fresh dough (no more than 10% of new dough weight). When combining scrap pieces to fresh dough, do so just before beginning to add the water.

Raspberry Rhubarb Filling

1/4 c cornstarch
6-8 c rhubarb, cut into 1/2″ pieces
6 oz fresh or frozen raspberries (drain juices if using frozen)
2/3 c sugar
1 tsp vanilla

Remove dough from refrigerator or freezer and let soften for workability. Dissolve cornstarch in 3 tbs of water and set aside. Add sliced rhubarb, sugar, and vanilla to a large sauce pan. Over medium heat stir until sugar is dissolved. Approximately 5 minutes. Add raspberries and cornstarch liquid and bring to a boil. Remove while rhubarb is still intact. Transfer to a bowl and let cool. Approximately 30 minutes.
Preheat oven to 400.
While rhubarb raspberry filling is cooling roll out dough using parchment paper and sprinkled flour. Roll to 12-inch round. Brush egg wash on dough and prick with a fork. Add cooled raspberry rhubarb filling and mound in the center leaving a 1-1/2″ border. Carefully fold border towards filling and pleat as needed. Brush border with remaining egg wash and sprinkler with demerara sugar. Transfer parchment paper to a flat baking sheet and bake for 40-50 minutes until crust is golden and filling is bubbling. Remove from oven and cool.

Slice into wedges and enjoy the fruits of your labor!