Vegan Rhubarb-Raspberry Crostata

A simple vegan crostata filled with rhubarb and raspberries. Why mess with butter in the summer heat when there’s olive oil?

Filling:
1/4 cup (32 g) cornstarch
3 TBSP water
~1.25 lbs (565 g) 1/2″ (~1 cm)-thick slices rhubarb
6 oz. (170 g) fresh raspberries
2/3 cup (135 g) sugar
Extra sugar to sprinkle on top

Crust:
2 cups (250 g) whole wheat flour
1/2 tsp salt
2 TBSP soft brown sugar
1/4 cup (60 mL) olive oil
1/2 cup (120 mL) cold water
1 ice cube

View the full recipe at I’ll Make It Myself! →