Can you believe this was the very first time I’ve ever made anything with fresh rhubarb? It seems like rhubarb is all the rage, and I wanted to jump on that wagon.
I was inspired after a recent trip to California where we went to a delicious restaurant called Bestia. For dessert, they served an amazing rhubarb and frangipane crostata with a raspberry glaze.
I knew I had to come home and re-create it and decided to arrange fresh strawberries over the rhubarb instead of adding a raspberry glaze for a hint of texture and sweetness.
Plus, strawberries are in peak season and I figured this was my last hurrah to celebrate National Strawberry Month.
I was also on a mission to make my hubby fall in love with rhubarb! He has never been a fan, and after this crostata I think he finally has respect for rhubarb. Ok, to be completely honest he liked the crostata with the strawberries, but kinda set the rhubarb aside.
So whether you decide to make this with or without the rhubarb or replace it with another fruit, I guarantee it’s going to be delicious. Another alternative is apples like this rustic apple and strawberry galette.
This dough is seriously so simple — no fancy tools required, no fancy ingredients, no need to refrigerate. Super basic and oh so flaky and delicious.
The beauty about this dessert is you don’t have to roll out dough for a top crust like traditional pie. This super rustic dessert with hand folded edges is foolproof. It’s simple; it’s sexy, and absolutely delicious — especially served with a scoop of vanilla ice cream.
Rhubarb and Strawberry Crostata
- 1 pound 4 stalks, cut in half vertically and then into 4” pieces
- 1 cup strawberries, halved or quartered depending on size
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/3 cup butter flavor all-vegetable shortening
- 3 to 5 tablespoons warm water
- 1 egg yolk plus 1 teaspoon of water, for the egg wash
- Turbinado or raw sugar, to sprinkle on top
- Combine the cut rhubarb and strawberries with the sugar and vanilla. Allow to sit for 1 hour.
- In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
- 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.
- Preheat oven to 400 degrees F.
- Decoratively arrange the rhubarb and strawberry slices on top leaving a 1-inch border. Fold the pastry edge up and over the filling.
- Brush egg wash onto crust and sprinkle raw sugar over dough and filling.
- Bake crostata for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender. Serve warm or at room temperature with a dollop of vanilla ice cream.
Photography by Jenna Sparks