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rhubarb strawberry crostata on parchment paper
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Rhubarb Strawberry Crostata Recipe

Rhubarb Strawberry Crostata, a simple free form style pie featuring garden fresh rhubarb and ripe strawberries is the perfect summer treat!
Course Dessert
Cuisine Italian
Keyword strawberry rhubarb crostata, strawberry rhubarb galette
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 252kcal

Ingredients

For the dough:

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 pound unsalted butter 1 stick
  • 2 tablespoons ice water

For the filling:

  • 2 cups rhubarb (about 6 rhubarb stalks) cut into 1 inch pieces
  • 2 cups strawberries halved or quartered
  • 1/2 cup sugar
  • 2 tablespoons cornstarch

For topping:

  • 1 egg beaten

Instructions

For the dough

  • In a food processor fitted with a steel blade, add flour, sugar, and salt into the bowl and mix. Add the cubed butter and pulse until the butter has broken down and is the size of peas.
  • With the motor running, add ice water through the feed tube. Pulse until the dough comes together and wraps itself around the blade.
  • Remove from the bowl and shape into a disk. Wrap in plastic wrap and refrigerate for about half an hour.

For the filling

  • Chop the rhubarb into 1 inch pieces. Slice the strawberries into halves or quarters, depending on their size. Combine the rhubarb and strawberries in a bowl and add sugar, cornstarch and toss until well coated. Set aside.

To assemble and bake

  • Preheat oven to 400°F and cover a baking sheet with parchment paper. Remove the dough from the refrigerator and roll out on a floured surface into a 14 inch circle. Roll the dough around the rolling pin and unroll onto the prepared baking sheet.
  • Pour the rhubarb strawberry mixture in the centre of the dough, leaving a 1 1/2 inch border. Fold the border over the fruit, gently pleating it into a circular shape. Brush the dough with the beaten egg.
  • Bake for 30-35 minutes until the crust is golden and the fruit is bubbling. Transfer to a wire rack to cool completely before serving.

Notes

 

  • For the perfect dough, make sure your butter is cold and you are using icy water (water with ice cubes in it).
  • If you don't have a food processor the dough can be easily prepared by hand. Combine the flour, sugar and salt in a bowl.  Add the cubed butter and use your finger tips to cut the butter into the flour until it resembles a crumbly mixture.  Add water and gently shape into a dough.  Proceed as above. 
  • If you prefer a sweeter filling, increase the amount of sugar to 2/3 cup.
  • Some of the juices from the fruit may leak while baking, this is normal.  Once the crostata has cooled it, the juices will have completely thickened and it will be easy to serve.
  • Use a spatula to carefully slide the crostata onto a serving plate.
  • Enjoy warm along with a scoop of ice cream or chilled.
  • Please note that the nutritional information provided is approximate and may vary according to exact portion size.

Nutrition

Calories: 252kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 184mg | Potassium: 167mg | Fiber: 2g | Sugar: 18g | Vitamin A: 415IU | Vitamin C: 23.6mg | Calcium: 41mg | Iron: 1mg