Recipe courtesy of Gale Gand
Roasted Rhubarb and Raspberry "Pie"
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 37
- Protein
- 2
- Cholesterol
- 31
- Sodium
- 96
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
4 (15 to 18-inch long) stalks rhubarb, trimmed and washed
1 half-pint raspberries, plus 1 half-pint
1/4 cup orange juice
1/2 vanilla bean, split and scraped
1/4 cup sugar
1 teaspoon cornstarch
For the crust:
4 phyllo sheets
4 tablespoons (1 stick) unsalted butter, melted
6 tablespoons sugar
Powdered sugar, for garnish
Directions
- Preheat oven to 375 degrees F.
- Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl. Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F.
- Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel. Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces.
- Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
- If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo. Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar.