If it hasn’t made its official appearance yet where you live, you can expect rhubarb to be showing up shortly. One of the earliest spring vegetables — yes, it’s a perennial vegetable — it’s generally used as a fruit in desserts and jams. Since rhubarb is almost too tart to be served on its own, it’s the perfect companion to pair with other sweet fruits like strawberries and raspberries. Try the combination in this free-form rustic tart. Top it with vanilla ice cream or freshly whipped cream flavored with a splash of Irish cream liqueur.
1 refrigerated pie crust, softened as directed
3/4 pound rhubarb, thinly sliced
1/2 cup raspberries
1 cup sugar
1 cup flour
1 egg yolk mixed with 2 teaspoons water
1. Preheat oven to 425° F. Line a cookie sheet with parchment paper. Unroll pie crust in pan.
2. In a medium bowl, combine rhubarb, raspberries, sugar, and 1/2 cup flour. Sprinkle remaining 1/2 cup flour evenly over pie crust. Arrange rhubarb mixture in a circle on top of crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust to enclose filling.
3. Lightly brush crust edge with egg wash. Bake for 20 to 23 minutes, or until crust is golden brown and rhubarb is tender. Cool at least 30 minutes before serving.
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