Rustic Rhubarb Tart

By á-47

Ingredients

• 1 Pillsbury Ready Made pie crust
• 1 lb. fresh rhubarb, cut into 1" pieces
• 1/2 cup sugar
• 2 Tbsp. sugar, additional
• 1 1/2 Tbsp. cornstach
• 3/4 tea. orange zest, grated
• 6 oz. raspberries
• 1 1/2 Tbsp. crystallized ginger, finely chopped
• 1 Tbsp. butter, cut into small pieces

Preparation

Step 1

In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 tea. of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tbsp. sugar and the remaining 1/4 tea. grated zest.

Heat oven to 425 degrees. Line a large baking sheet with parchment paper. Roll out pie crust to 13" circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet.

Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2" border of dough uncovered. Fold edge of dough up onto fillling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling.

Bake 15 minutes. Reduce temperature to 375 degrees. Bake 25-30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.