Rhubarb stalks are an excellent component for a delicious pie filling, especially if you mix them with raspberries. The filling is obtained fragrant with a pleasant acidity, which perfectly complements orange juice and zest. Boil it with the addition of a small the amount of starch to thicken and lay on a rolled layer shortcrust pastry to bake delicious Italian crostat. it open rustic cake. When preparing it, do not special skills are required, the filling is simply covered by the edges of the dough, and the cake goes to the oven. The recipe is given the amount ingredients on the dough for two crostat. You can bake two at once, double the volume of the filling, or freeze half of the dough. друзьями: 
Time: 2 час. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. premium flour
- 1/4 Art. granulated sugar
- 0.5 tsp salt
- 220 gr very cold diced butter 1 cm.
- 1/4 Art. ice water
- 1/4 Art. corn starch
- 4 tbsp. fresh rhubarb, cut into pieces of 1 cm. (0.6 kg.)
- 170 gr fresh raspberries
- 2/3 Art. granulated sugar
- 1 tsp grated orange peel
- 1/4 Art. freshly squeezed orange juice
- 1 large egg, beaten with 1 tbsp. l water to grease dough
- Sugar Turbinado or Demerara
Recipes with similar ingredients: rhubarb, raspberry, orange juice, shortbread dough
Recipe preparation:
- In a bowl of a food processor with a steel blade, mix the flour, granulated sugar and salt. Beat several times in pulsed mode. Add butter and mix thoroughly with your fingers to cover each cube of butter with flour. Beat on pulse 12-15 times, or until each piece of oil is about the size of a pea. Without stopping the combine, add ice water. Keep pressing the button until the dough gathers in a lump.
- Put on a well-floured board, cut in half and form two disks. Wrap in plastic wrap and lay in the refrigerator for about 1 hour. Wrap the second piece well dough and freeze it if you don’t use it now.
- In a small bowl, mix 3 tbsp. l water with corn starch. In a large pot with a thick bottom, mix rhubarb, raspberries, granulated sugar, orange zest and orange juice. Cook on medium heat for 5-6 minutes, until juice stands out. Add corn starch, bring to a boil, reduce heat and cook for 2 minutes. Refrigerate for 30 minutes to freeze.
- Preheat the oven to 220 ° C. Cover the parchment baking sheet paper.
- On a lightly floured surface, roll the dough in a circle with a diameter of 27-30 cm. and transfer to a prepared baking sheet. Put a mixture of raspberries and rhubarb on the dough, stepping back from the edges of 4 cm. Roll the dough over the filling, pleating it if necessary and pressing lightly. Lubricate the dough with egg, sprinkle sugar on the turbinado and bake for 30-35 minutes until the cake is browned and the filling thickens. Allow to cool for 30 minutes and serve warm or room temperature.
