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Rustic Rhubarb Crostata

By Becky Low
This dessert is a fancy version of an open-faced pie.

Becky Low shares how to make a yummy rhubarb crostata.

Method:

Rustic Rhubarb Crostata

Ingredients:

  • 2 cups flour
  • ¾ teaspoon salt, divided
  • 1 teaspoon sugar
  • 13 tablespoons cold butter, divided
  • ½ cup ice cold water
  • 3 cups fresh or frozen rhubarb, cut into ½-thick slices
  • 1 cup sliced fresh strawberries
  • 1 cup sugar
  • 3 tablespoons tapioca*
  • 1-2 tablespoons milk
  • Ice Cream or whipped mascarpone cheese (see below)

Method:

** Place flour in food processor, add ½-teaspoon salt and 1-tablespoon sugar; cut butter into 13 pieces, add 12 tablespoons to flour (set remaining butter aside). Pulse food processor until mixture resembles coarse cornmeal. While continuing to pulse food processor slowly add ice cold water; continue to pulse until mixture begins to form a ball. Press pastry dough into a ball and flatten into a disk. Cover and refrigerate while preparing filling and preheating oven.

Preheat oven to 400 degrees. Line large baking sheet with parchment paper, set aside.

Slice rhubarb and strawberries, place in mixing bowl; add ginger. Whisk together 1-cup sugar, tapioca, orange zest, ¼-teaspoon salt and toss with rhubarb and strawberries until coated.

Roll pastry out on a lightly floured surface into approximately a 16-inch circle. Transfer pastry to parchment lined baking sheet (edges will hang over). Spread filling to within 2-inches of the edge of pastry. Place dots remaining butter over filling. Fold edges of pastry up over edges of filling, making pleats every 2-inches. Brush pastry with milk. Bake 50-60 minutes or until rhubarb is tender and pastry is golden brown.

Notes:
Serves 6-8

* May substitute flour or cornstarch for tapioca.

**May substitute commercial pie crust for pastry above. Roll out as directed above and continue with recipe. Recipe serves 6-8

Alternate method for making crust. Whisk together flour and salt. Cut butter into small pieces, add to flour. Cut butter into flour using 2 knives or a pastry blender until mixture resembles coarse cornmeal. Slowly add cold water, tossing flour and butter to mix with water. Press pastry into a ball and flatten into a disk. Refrigerate while preparing filling.

Whipped Mascarpone:
8 ounces mascarpone cheese
3 tablespoons powdered sugar
2 tablespoon heavy whipping cream
½ teaspoon vanilla

Combine all ingredients and whip until smooth and fluffy. Refrigerate until ready to use.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.

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