Rhubarb and Strawberry Crostata
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.
Servings: 6 servings
- 1 pound rhubarb 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
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.
Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 103mg | Potassium: 277mg | Fiber: 2g | Sugar: 20g | Vitamin A: 120IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 1mg