Roasted Rhubarb and Raspberry "Pie" Recipe

Name: Roasted Rhubarb and Raspberry "Pie"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 4 phyllo sheets; 4 tablespoons (1 stick) unsalted butter, melted; 6 tablespoons sugar; Powdered sugar, for garnish

Servings: persons

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.

284

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Rhubarb and Raspberry "Pie" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Rhubarb and Raspberry "Pie"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions