Roasted Rhubarb And Raspberry "Pie"
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F
2
Split any larger stalks of rhubarb in half
3
Cut the rhubarb into 1/2-inch slices and place in a mixing bowl
4
Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb
5
Add the vanilla beans scrapings, sugar, and cornstarch and toss well
6
Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through
7
Lower oven temperature to 350 degrees F
8
Line a large sheet pan with parchment paper
9
Place 8 (4-inch) flan rings on the pan
10
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
11
Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring
12
Repeat with the remaining pieces
13
Bake 10 to 12 minutes, until the phyllo is golden brown
14
Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight
15
If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo
16
Or let cool and reheat the filling up in a microwave and fold in the whole raspberries
17
Sprinkle tops of the dessert with powdered sugar