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Ingredients

Makes 6

• 1 pint (about 12 ounces) fresh raspberries
• 1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
• 1 1/2 cups sugar
• 1/3 cup instant tapioca
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 1/2 teaspoon plus 1 pinch salt
• 1 cup all-purpose flour
• 1/3 cup cake flour, (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons unsalted butter, cold, cut into small pieces
• 3/4 cup plain whole-milk yogurt
• 2 to 3 tablespoons heavy cream
• Sanding sugar, for sprinkling

Description

Martha Stewart