Before we dive headfirst into the delightful world of rhubarb and strawberry crostata, let’s talk about what pairs well with this tasty treat. Picture this: a warm slice of crostata fresh from the oven. Now, what can elevate that experience?
A scoop of creamy vanilla ice cream is a classic companion. It softens the tartness of the rhubarb and complements the sweetness of the strawberries, with the contrast of warm and cold being simply irresistible.
Another perfect pairing is crispy whipped cream. A dollop of freshly whipped cream adds a light, airy texture, making each bite feel indulgent and decadent. For a lighter option, try a spoonful of tangy Greek yogurt drizzled with honey.
The yogurt balances the brightness of the crostata, while the honey brings a hint of sweetness and creaminess that enhances the dish.
To accompany your crostata, enjoy a steaming cup of coffee or herbal tea. The warm beverage brings out the flavors of the crostata, creating a comforting experience.
Lastly, serving extra fresh berries, like strawberries or blueberries, on the side helps reinforce the fruit flavors in the crostata. It’s a simple garnish that makes a big impact and adds a fresh, vibrant touch to your dessert. With these pairings, you’re ready to make this treat the star of the show.
What’s sweeter than the arrival of summer? For me, summer means endless sunshine, outdoor barbecues, and mouth-watering desserts.
One of my all-time favorites is the rhubarb and strawberry crostata. This rustic dessert combines the tangy flavor of rhubarb with the sweetness of strawberries, creating a harmonious balance that is hard to resist.
A crostata is the Italian cousin to the pie, and its simplicity is part of its charm. It features a free-form crust that allows the fruit to shine.
You don’t need to be a professional pastry chef to master this recipe. I believe that anyone can create a masterpiece, and with this guide, you will be on your way to becoming a crostata connoisseur!
What is Rhubarb and Strawberry Crostata?
Rhubarb and strawberry crostata is a delightful rustic dessert from Italy. It features a buttery crust filled with a mixture of diced strawberries and tart rhubarb.
Crostatas differ from traditional pies; they don’t require a pie dish. Instead, the dough is simply rolled out into a circle, fruit is placed in the center, and the edges are folded up to create a beautiful, free-form tart.
The combination of sweet strawberries and slightly tart rhubarb creates a flavor profile that appeals to a wide variety of taste buds.
The filling is usually sweetened and often accented with a drizzle of vanilla extract or a splash of lemon juice to enhance the natural flavors of the fruit.
Why You’ll Love This Rhubarb and Strawberry Crostata
Let me tell you, this crostata is rewarding in so many ways. First off, can we talk about ease? With this recipe, you won’t be wrestling with complex techniques or extravagant ingredients. The beauty of a crostata lies in its rustic charm.
The taste is phenomenal, too! The tartness of the rhubarb plays nicely with the sweetness of strawberries.
The textures are exciting; you’ll encounter juicy fillings nestled within a flaky crust. It’s a dessert that feels sophisticated yet is incredibly approachable.
One bite will take you right to your grandmother’s kitchen, where the magic of summer fruit feels like home.
Plus, it’s versatile! Whether you’re enjoying it at brunch, a summer barbecue, or as an afternoon indulgence, this crostata fits any occasion.
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The Ingredients You Will Need to Make Rhubarb and Strawberry Crostata
To create this delicious dessert, you’ll need some basic ingredients found in most kitchens. Here’s the list:
Filling:
– 1 teaspoon pure vanilla extract
– 1/2 cup granulated sugar
– 1 tablespoon lemon juice
– 1 cup fresh strawberries, diced
– 1 pound rhubarb, 4 stalks, sliced lengthwise and cut into 4” pieces
Pastry:
– 1/4 teaspoon fine salt
– 1 1/2 teaspoons granulated sugar
– 1 cup all-purpose flour
– 3 to 5 tablespoons lukewarm water
– 1/3 cup vegetable shortening, butter-flavored
– 1 egg yolk mixed with 1 teaspoon water, for egg wash
– Raw turbinado sugar for sprinkling on top
Directions to Make Rhubarb and Strawberry Crostata
Ready to make this delectable dessert? Let’s break it down step by step.
Step 1: Prepare the Fruit Filling
Start by washing and preparing your rhubarb and strawberries. Dice the strawberries and chop the rhubarb into approximately 4-inch pieces. In a bowl, combine the diced strawberries, sliced rhubarb, sugar, lemon juice, and vanilla.
Gently mix until all the fruit is evenly coated. Set this mixture aside to allow the flavors to meld while we prepare the dough.
Step 2: Make the Pastry Dough
In a large mixing bowl, combine the flour, sugar, and salt. Next, cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This process is important for achieving a flaky crust.
Gradually add the lukewarm water, mixing just until the dough comes together. Avoid overworking the dough; it should be slightly sticky but manageable.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the dough into a large circle, about 12 inches in diameter.
Don’t stress about getting it perfect; remember, it’s rustic! Transfer the dough onto a parchment-lined baking sheet.
Step 4: Assemble the Crostata
Spoon the fruit filling into the center of the rolled-out dough, leaving about a 2-inch border around the edges. Carefully fold the edges over the fruit, crimping them gently to hold everything together. Don’t press too hard; you want the crust to stay light and airy.
Step 5: Brush and Sprinkle
In a small bowl, brush the crust with your egg wash mixture, then sprinkle raw turbinado sugar on top. This will create a lovely sparkle and crunch when baked.
Step 6: Bake the Crostata
Preheat your oven to 375°F (190°C). Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it near the end; ovens can vary.
Step 7: Cool and Serve
Once baked, allow the crostata to cool for at least 15 minutes before slicing. This resting time helps the filling set a bit. Serve warm or at room temperature, and don’t forget those suggested pairings!
Notes for Success
Here are some tips to ensure your crostata turns out amazing:
- Use Fresh Ingredients: Always opt for the freshest strawberries and rhubarb. They add vibrancy and better flavor.
- Don’t Skimp on the Sugar: Rhubarb needs a good amount of sugar to balance its tartness. Adjust to your taste preference.
- Chill the Dough: If the dough becomes too warm while working with it, refrigerate for about 20 minutes before rolling it out.
- Experiment with Spices: Try adding a pinch of cinnamon or nutmeg to the fruit mixture for an extra flavor dimension.
- Serve with a Side: Adding ice cream, whipped cream, or Greek yogurt can elevate the experience.
Storage Tips
If you end up with leftovers (which is unlikely, but we can dream), here’s how to store them:
- At Room Temperature: A covered crostata can sit out for 1-2 days. However, the crust may lose some crispness.
- In the Fridge: If you prefer to prolong freshness, cover and refrigerate for up to 5 days. Reheat in the oven for the best texture.
- Freezing: You can freeze unbaked crostata too! Wrap it tightly in plastic wrap and foil and freeze. When you’re ready, bake it straight from the freezer; just add a few extra minutes to the bake time.
Nutrition Information
Rhubarb and strawberry crostata nutrition facts
Serving Suggestions
When it comes to serving this crostata, think beyond just slicing and plating. Here are some ideas:
- Top with Whipped Cream: A light and fluffy topping can complement the dense flavors within.
- Add Ice Cream or Sorbet: Creamy frozen treats work with warmth beautifully. Vanilla, strawberry, or even lemon flavors would dazzle.
- Accompany with Chipotle Honey: A drizzle will contrast nicely with sweetness, adding an intriguing dimension.
- Pair it with a Fruit Salad: A mix of other fruits can brighten the plate! It brings freshness that balances the crostata’s richness.
- Garnish with Mint Leaves: Fresh mint can elevate presentation and taste, offering a herbaceous note.
Other Substitutes for Rhubarb and Strawberry Crostata
If you can’t find one of the key ingredients, here are some substitutes to consider:
- For Rhubarb: Use tart apples or cranberries. Both can provide a similar tangy flavor that mimics rhubarb.
- For Strawberries: Try raspberries or blueberries. These can add a different berry sweetness while still working well.
- For Sugar: Use honey or maple syrup. Natural sweeteners can enhance the fruit’s flavor while reducing processed sugar.
- For Shortening: Replace with butter or coconut oil. Butter will give a more traditional taste while coconut oil adds a depth of flavor.
- For Vanilla Extract: Try almond extract or citrus zest. Both can add a unique twist that still enhances the filling.
Rhubarb and Strawberry Crostata
Equipment
- Oven
Ingredients
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup fresh strawberries diced
- 1 pound rhubarb 4 stalks, sliced lengthwise and cut into 4” pieces
Pastry
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 3 to 5 tablespoons lukewarm water
- 1/3 cup vegetable shortening butter-flavored
- 1 egg yolk mixed with 1 teaspoon water for egg wash
- Raw turbinado sugar for sprinkling on top
Instructions
Step 1: Prepare the Fruit Filling
- Start by washing and preparing your rhubarb and strawberries. Dice the strawberries and chop the rhubarb into approximately 4-inch pieces. In a bowl, combine the diced strawberries, sliced rhubarb, sugar, lemon juice, and vanilla.
- Gently mix until all the fruit is evenly coated. Set this mixture aside to allow the flavors to meld while we prepare the dough.
Step 2: Make the Pastry Dough
- In a large mixing bowl, combine the flour, sugar, and salt. Next, cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This process is important for achieving a flaky crust.
- Gradually add the lukewarm water, mixing just until the dough comes together. Avoid overworking the dough; it should be slightly sticky but manageable.
Step 3: Roll Out the Dough
- On a lightly floured surface, roll out the dough into a large circle, about 12 inches in diameter.
- Don’t stress about getting it perfect; remember, it’s rustic! Transfer the dough onto a parchment-lined baking sheet.
Step 4: Assemble the Crostata
- Spoon the fruit filling into the center of the rolled-out dough, leaving about a 2-inch border around the edges. Carefully fold the edges over the fruit, crimping them gently to hold everything together. Don’t press too hard; you want the crust to stay light and airy.
Step 5: Brush and Sprinkle
- In a small bowl, brush the crust with your egg wash mixture, then sprinkle raw turbinado sugar on top. This will create a lovely sparkle and crunch when baked.
Step 6: Bake the Crostata
- Preheat your oven to 375°F (190°C). Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it near the end; ovens can vary.
Step 7: Cool and Serve
- Once baked, allow the crostata to cool for at least 15 minutes before slicing. This resting time helps the filling set a bit. Serve warm or at room temperature, and don’t forget those suggested pairings!
Video
Notes
- Use Fresh Ingredients: Always opt for the freshest strawberries and rhubarb. They add vibrancy and better flavor.
- Don’t Skimp on the Sugar: Rhubarb needs a good amount of sugar to balance its tartness. Adjust to your taste preference.
- Chill the Dough: If the dough becomes too warm while working with it, refrigerate for about 20 minutes before rolling it out.
- Experiment with Spices: Try adding a pinch of cinnamon or nutmeg to the fruit mixture for an extra flavor dimension.
- Serve with a Side: Adding ice cream, whipped cream, or Greek yogurt can elevate the experience.
Nutrition
Frequently Asked Questions
1. Can I make the dough in advance?
Absolutely! You can prepare the dough a day ahead. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for a few minutes before rolling out.
2. How do I know when the crostata is done?
Look for a golden-brown crust and bubbling fruit filling. A thermometer can help; the internal temperature should reach about 200°F (93°C).
3. Can I use frozen fruit instead?
While fresh is preferred, frozen fruit can work. Just make sure to thaw and drain any excess liquid before mixing it with sugar to prevent a soggy crust.
4. Is this recipe gluten-free?
If you swap out the all-purpose flour for a gluten-free flour blend, you can make this recipe gluten-free. Just ensure that your other ingredients are also gluten-free.
5. Can I add spices to the filling?
Yes! Consider adding a pinch of cinnamon or cardamom for a different flavor profile. Spices can complement the fruit beautifully.
6. What can I do with leftover filling?
You can fold leftover filling into yogurt for a delicious parfait. Alternatively, spread it on pancakes or mix it into oatmeal for a fruity breakfast twist.
Conclusion
Rhubarb and strawberry crostata is a delightful way to celebrate the flavors of summer. With its combination of vibrant fruit and buttery crust, it’s sure to impress. Best of all, this dessert is easy to prepare, making it perfect for both novice bakers and seasoned pros.
I hope this detailed guide inspires you to try making your own crostata. Whether enjoyed with friends or as a solo treat, it’s a slice of summer that everyone can savor.
So gather your ingredients, roll up those sleeves, and get baking! Trust me; your taste buds will thank you.
