DESSERT
TEXT
ALEX ROBERTS
RHU-BERRY
CROSTATA
Rhubarb can seem quite a daunting ingredient. You would be forgiven for thinking it was
green celery if you had never seen it before. The truth is that this is an extremely versatile vegetable that gives the perfect combination of sweet and tartness when used for baking sweet
goods. One way to get creative with the rhubarb is to go for an all Italian fusion and create a
beautiful lattice pie, known as a crostata. Crostata is a traditional Italian Easter dish and with
this simple twist, it will undoubtedly be the prize on any Easter dinner table.
For the crust:
300G Pastry Flour
200G Unsalted Butter
100G Sugar
1 Whole Egg
1 Egg Yolk
In a food processor, add the flour
and sugar and process a few times
to mix together. Next add the butter
and pulse until the mix looks starts
to thicken. Add the yolk and the egg
and mix until the dough forms.
Put your dough onto a lightly floured
surface. Form it into two disks with
one being a bit larger than the other.
Refrigerate the dough of the Crostata
for at least an hour.
When the dough is sufficiently
chilled roll larger disk of dough
between 2 sheets of cling film to
make a it about 33 cm wide and 1/3
a cm thick
Next, with baking spray lightly
spray a 28 cm fluted tart pan with a
removable bottom. Put the dough
over the rolling pin and place it into
the pan. Gently press the dough
softly into the bottom of the pan.
Press the sides of the dough about 1
¼ cm on the side of the pan. Try to
make sure the edge of the tart is a bit
thicker than the crust at the bottom.
Refrigerate again for at least half an
hour (or until chilled).
When it’s chilled, remove from the
refrigerator and prick the bottom
with a fork four to five times.
For the filling:
85G Cornstarch
400G Sliced Rhubarb
300G Strawberries
115G Sugar
1 Large Egg, Beaten
Raw Sugar
Whipped Cream or Vanilla Ice Cream
Dissolve cornstarch in 3 tablespoons
water in a small bowl; set aside.
Combine rhubarb, strawberries and
sugar in a saucepan.
Cook over medium heat, stirring
often, until sugar dissolves and
juices are released, about 4 minutes.
Stir in cornstarch mixture and bring
to a boil (rhubarb will not be tender
and slices will still be intact). Transfer
to a bowl. Chill until cool, about 30
minutes.
Putting it all together:
Now you can spread the filling in
the crostata, try to make it even. Roll
out your other dough disk to 1/3 cm
thick.
Cut into five even strips and place
them 1 inch apart on top of the
filling n.
Cut out another 5 strips and lay them
2 ½ cm apart across first strips to
form a cross or lattice pattern. Make
sure to trim off any excess dough.
Put the crostata on top of the baking
sheet and bake for 40-50 minutes at
190 degrees, until the crust is golden
brown. Let it totally cool before
removing from the pan.
Your sublime rhubarb and strawberry
crostata is now ready to serve. Be
sure to enjoy this decadent treat
with loved ones and a dollop of
vanilla yoghurt or whipped cream!
51.