Raspberry rhubarb crostata from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 205) by Ina Garten

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Notes about this recipe

  • Lepa on May 17, 2025

    This was gorgeous and delicious -so much easier than a pie and maybe even better! We ate this with vanilla ice cream, which went really well with the bright, tart flavor.

  • cadfael on May 12, 2022

    This was really good but I had extra filling left over

  • anya_sf on January 26, 2019

    Made the crust one day ahead. Made the filling earlier in the day and chilled it. The crust dough was dry (had to add 2 Tbsp extra water), but turned out great - very flaky and tender. The sweetness of the fruit was great with vanilla ice cream. The rhubarb cooked down to a puree, so chunks weren't visible, but the flavor stood out; raspberry was more subtle. Delicious!

  • Frogcake on May 27, 2018

    We loved this! I had a big rhubarb crop this year and happily harvested the four cups needed for this crostata. As other reviewers noted, the filling is not too sweet. A perfect amount of orange to enrich the taste of the flavour rhubarb and raspberry too. Will be making this again. Might be good to try sprinkling some slivered roasted almonds on top. Also excellent with vanilla gelato. Note: this recipe can be accessed on the food network website.

  • julesamomof2 on May 16, 2018

    This was easy and delicious. I thought with raspberries and rhubarb it would be too tart, but not at all.

  • Zosia on February 23, 2018

    The combination of fruit/veg in the filling was incredibly delicious - bright and tangy and not too sweet - and I loved the high ratio of filling to crust. I used frozen rhubarb and raspberries, thawed and drained and made some adjustments to the method: I simply added the cornstarch (only 2 tbsp), orange juice, zest and sugar to the juices and cooked the mixture until thickened before stirring in the fruit and veg. The crust came together quickly, was easy to work with and baked into flaky layers. It took 45 minutes to bake in my oven.

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