This recipe is from Ina Garten and it’s a lovely way to use up rhubarb, if you’re in the lucky position of having too much. I’ve changed a few things (I like vanilla!) but it’s pretty true to her version. If you don’t have raspberries, use strawberries.

Mini Raspberry Rhubarb Crostatas

1 recipe Perfect Dough for Crostata (see below)

1⁄4 c cornstarch
3 c (about 1 lb) rhubarb, sliced into 3⁄4“ pieces
1⁄2 pint fresh raspberries or strawberries (or about 6 oz), can use frozen
2⁄3 c sugar
1⁄4 c orange juice
1 t vanilla extract
1 egg beaten with 1 T water for egg wash
Sparkling or demerara sugar

Whisk the cornstarch in a small bowl with 3 tablespoons of water. Set aside.

In a medium saucepan, combine rhubarb, berries, sugar, and orange juice. Cook over medium heat for about 5 minutes, then stir in the cornstarch mixture. Bring to a boil, stirring, then lower the heat and simmer until the juices thicken, about 2 minutes. Stir in the vanilla and transfer fruit mixture to a bowl to cool.

Preheat the oven to 400 (use convection setting if you have it).

Roll out the pastry until it’s about 1⁄4” thick. Cut 2 circles of approximately 6” in diameter. Place on a parchment line sheet pan. Re-roll the dough and cut 2 more circles. Place 3 T of fruit mixture into the center of each crostata, leaving a 1 1⁄2” border. Fold the border over the filling, pleating if necessary and pressing lightly. Brush pastry with egg wash and sprinkle with sugar.

Bake for 25-30 minutes, until the filling is bubbly and the pastry is golden brown.

Perfect Dough for Crostatas

For one 9 or 10 inch pie crust or crostata

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

1 1⁄4 c unbleached all-purpose flour
2 T sugar
1⁄2 t Kosher salt
1 stick (4 oz) unsalted butter, cut into small cubes
3-4 T ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, one tablespoon at a time, over the mixture, stirring to work in the water. You want dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.