RHUBARB & STRAWBERRY CROSTATA

Muy Bueno

Sweet, tart, and bursting with syrupy fruit, this Rhubarb and Strawberry Crostata is simple to make and out of this world delicious! Try making this stunning dessert for your next dinner party – I can guarantee you’ll be showered with lots of “ooohs!” and “ahhhs!” from your guests, all without ever breaking a sweat.

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TOTAL TIME: 1 h

Filling: – rhubarb, 4 stalks, cut in half vertically and then into 4” pieces – strawberries, halved or quartered depending on size – sugar – vanilla extract

Ingredients

TOTAL TIME: 1 h

Pastry: – all-purpose flour – salt – sugar – butter flavor all-vegetable shortening – warm water – egg yolk  - turbinado or raw sugar

Ingredients

Steps 1-2 – Combine the cut rhubarb and strawberries with the sugar and vanilla. – In a bowl, combine all the dry ingredients. Add the shortening and combine.

Step 3 – Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.

Step 4 – Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet.

Steps 5-6 – Preheat oven. – Decoratively arrange the rhubarb and strawberry slices on top leaving a 1-inch border. Fold the pastry edge up and over the filling.

Steps 7-8 – Brush egg wash onto crust and sprinkle raw sugar over dough and filling. – Bake crostata until the pastry is nicely browned and crisp, and all of the fruit is tender.

READY!

ABOUT AUTHOR

FIND OUT MORE ABOUT YVETTE

01 - EASY APPLE GALETTE

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