Rhubarb Pizza Recipes

Steps:

• 1. Filling: Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside.
• 2. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes.
• 3. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
• 4. Preheat oven to 400°F Roll out dough on floured parchment paper to 12? round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2? border.
• 5. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack.
• 6. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Steps:

• 1. Combine 1 cup flour and baking powder. Cut in 2 T. margarine. Add beaten egg and milk. Press on to pizza pan.
• 2. Cover with raw rhubarb. Sprinkle with red gelatin. Let set while preparing topping.
• 3. Combine topping ingredients. Sprinkle topping over rhubarb.
• 4. Bake at 350 degrees for 45 minutes. Cool. Cut into wedges.