This was so much fun for me to make, mainly because I took a big leap outside my comfort zone & had such a good outcome for our annual Post-Thanksgiving dinner party last nite. The mechanics were a bit scary for me, but I made them easy. I rolled the tart dough on floured parchment paper, laid my acrylic baking sheet over it & flipped it over so it was ready to assemble on my oven rack. The dough is very easy to work with, formed the rustic edges easily, did not let a drop of filling escape & tastes great. I used the greater amt of water as allowed & made 2 chgs ~ I did without the crystallized ginger as there was none at our grocery store & my raspberries turned out to be strawberries, so I did what I had to do & used them. It was done in the time stated, but IMO was a bit dry, a bit more tart than I prefer & would benefit from a smaller dice of the rhubarb vs the lrg chunks. BUT I admit others did not agree. I served it w/frozen vanilla yoghurt & got heaps of praise. Congrats on your Wk 11 Football Pool win & thx for sharing this recipe w/us. :-)
Made for Newest Zaar Tag 2008 (June). Rhubarb is one of my favorites and so are raspberries. Lucky me, this recipe contains both. The flavor was outstanding and I will most definitely make this again. Thanks for posting this Shelby!