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 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 starts to thicken. Add the yolk and the egg and mix until the dough forms. Put your dough onto a lightly floured surface then 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 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 and further press about 1 1⁄4 cm on the side of the pan. Ensure that 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 of 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, for 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, for about 30 minutes.
Put 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.
Cut out another 5 strips and lay them 2 1⁄2 cm apart across first strips to form a cross or lattice pattern. Be 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. Enjoy this decadent treat with loved ones and a dollop of vanilla yoghurt or whipped cream!