Rhubarb-Raspberry Galette

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10 oz. (2-1/4 cups) all-purpose flour

1/4 tsp. salt

1 to 1-1/4 cups sugar

3 Tbs. flour

Sugar for sprinkling

1 tsp. sugar

1 cup raspberries

Melted butter for brushing

1/2 cup ice water

1-1/2 lb. rhubarb

6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces

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