Rhubarb and raspberry crostata

I love the Australian Gourmet Traveller magazine and this recipe is straight from its Italian issue (May 2010). Sweet raspberry filling is given an extra tang from ginger and rhubarb.

Rhubarb and raspberry crostata

500g rhubarb, chopped
250g caster sugar
thinly peeled rind and juice of 1 orange and 1/2 lemon
2tsp finely grated ginger
1tsp vanilla extract
100g frozen raspberries, defrosted
For brushing: eggwash
For dusting: demerara sugar

Pasta frolla

220g plain flour
100g cold butter, chopped
60g pure icing sugar, sieved
1tsp vanilla extract
1 egg plus 1 egg yolk, lightly beaten

To make pasta frolla, process flour, butter, icing sugar and pinch of salt in a food processor until fine crumbs form. Add egg mixture and vanilla and mix until the dough just comes together. Turn the dough onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for one hour.

Place rhubarb, sugar, rinds, juices, ginger and vanilla in a saucepan and stir over high heat until sugar dissolves. Let simmer stirring occasionally until thick and jam-like. Add raspberries and let cool completely.

Preheat oven to 180C. Roll out 2/3 of the dough into a 3 mm thick sheet and line a 13cmx36cm tart tin. Trim the edges (keeping in mind that the dough will shrink slightly in the oven), and spoon in the cooled rhubarb mixture.

Roll out the remaining dough and cut into 15mm wide strips. Arrange strips over jam and trim excess. Brush pastry with eggwash, dust with demerara sugar and bake until crisp and golden (about 40 mins). Let cool before serving.