Ina Garten Raspberry Rhubarb Crostata

Ina Garten Raspberry Rhubarb Crostata is a rustic and flavorful dessert made with fresh rhubarb, sweet raspberries, and a buttery, flaky crust. It serves 6–8 and takes about 1 hour from prep to plate.

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💖 Why You’ll Love This Ina Garten Raspberry Rhubarb Crostata

Rustic and beautiful presentation: This crostata looks charming and homemade with its golden, folded crust and vibrant red filling—perfect for showing off without perfection.
Sweet and tangy fruit combo: The mix of tart rhubarb and juicy raspberries creates a flavor that’s balanced and refreshing, not overly sweet or sour.
Easy, no-fuss crust: You don’t need to be a baker to pull this off—the crust comes together quickly with pantry ingredients and no rolling perfection needed.
Uses seasonal ingredients: Fresh rhubarb and raspberries are at their best in spring and early summer, making this a wonderful seasonal dessert that highlights their flavor.
No pie pan needed: It bakes right on a sheet pan—no fancy tools or pie dishes required, just simple baking at its best.

🥧 Ingredients

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
1 stick (½ cup) cold unsalted butter, cubed
3–4 tablespoons ice water

For the filling:

1 ½ cups chopped rhubarb
1 ½ cups fresh raspberries
½ cup sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 teaspoon vanilla extract

For brushing:

1 egg, beaten
1 tablespoon coarse sugar (optional)

👩‍🍳 Directions

Make the crust: In a food processor, pulse flour, salt, and sugar. Add butter and pulse until it forms small crumbs. Add ice water slowly until dough holds together. Form into a disk, wrap, and chill for 30 minutes.
Prep filling: In a bowl, combine chopped rhubarb, raspberries, sugar, cornstarch, lemon zest, and vanilla. Let sit while crust chills.
Assemble crostata: Roll chilled dough into a 12-inch circle on parchment paper. Spoon filling into the center, leaving 2 inches around the edge. Fold the dough edges over the filling, pleating slightly.
Finish and bake: Brush crust with beaten egg and sprinkle coarse sugar. Transfer the parchment to a baking sheet.
Bake at 400°F (200°C) for 35–40 minutes, until golden and bubbly. Cool slightly before slicing.

💡 Tips for Success

Use very cold butter for a flaky crust.
If the dough cracks while folding, pinch it gently to seal.
Let the crostata cool at least 15 minutes before cutting—it helps set the filling.
Serve warm or at room temperature with whipped cream or vanilla ice cream.

🍨 What To Serve With Raspberry Rhubarb Crostata?

Serve Raspberry Rhubarb Crostata with vanilla ice cream, whipped cream, or a dollop of Greek yogurt. It’s also tasty with honey drizzle or a splash of heavy cream

🧊 How To Store Leftovers Raspberry Rhubarb Crostata?

Refrigerate: Wrap leftovers raspberry rhubarb crostata and store in the fridge for up to 3 days.
Freeze: Wrap slices of leftovers raspberry rhubarb crostata in foil and freeze up to 1 month. Reheat in oven at 300°F (150°C).

🔁 How To Reheat Leftovers Raspberry Rhubarb Crostata?

Oven: Bakeleftovers raspberry rhubarb crostata at 300°F for up 10–15 minutes until warm and crispy.
Air fryer: Air fry slices of leftovers raspberry rhubarb crostata at 320°F for up 5–7 minutes.

Is Raspberry Rhubarb Crostata healthy?

Raspberry Rhubarb Crostata is a dessert, but it includes fresh fruit and is free from preservatives. You can make it lighter by reducing the sugar or using whole wheat flour in the crust for added fiber.

Can I freeze unbaked Raspberry Rhubarb Crostata?

Yes, you can freeze unbaked Raspberry Rhubarb Crostata. Assemble it, freeze it on a tray, then wrap well in plastic. Bake straight from frozen, adding about 10–15 minutes to the bake time.

Can I bake Raspberry Rhubarb Crostata on a tray without parchment?

You can bake Raspberry Rhubarb Crostata without parchment, but parchment helps prevent sticking and makes cleanup easier. If skipping it, be sure to grease your baking tray very well or use a silicone baking mat.

How do I get a flaky crust in Raspberry Rhubarb Crostata?

To get a flaky crust in Raspberry Rhubarb Crostata, use very cold butter and ice water. Don’t overwork the dough—mix just until it comes together. Letting it rest in the fridge also helps develop flakiness.

Why did my crostata leak while baking?

If your Raspberry Rhubarb Crostata leaked, it’s likely due to overfilling or not sealing the crust edges tightly enough. Always leave enough border around the filling and fold the dough well over the edges to contain the fruit juices.

Is Raspberry Rhubarb Crostata sweet or tart?

Raspberry Rhubarb Crostata has a lovely balance of sweet and tart flavors. The raspberries and rhubarb bring natural tanginess, while the sugar smooths it out. You can adjust the sugar to suit your taste depending on how tart your rhubarb is.

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