Last month was Allison's birthday and we finally utilized her San Francisco backyard by throwing her a Sunday birthday BBQ, hosted by her husband, Chris. Check out Niky's post on Allison's Birthday BBQ! It was a beautiful sunny day and her backyard is such a gem - a hideaway from the city life.
I made a couple items for the BBQ including Asparagus Pesto Pasta, Caprese Salad, and a deliciously tart - perfect with vanilla bean ice cream - Rhubarb and Strawberry Crostata. Definitely a recipe keeper in my book.
Rhubarb and Strawberry Crostata
Adapted from Rhubarb and Raspberry Crostata
- 1 Cup All-Purpose Flour
- 3/4 Cup Almond Meal/Flour
- 1 1/2 Tbsp Sugar
- 1/2 tsp Kosher Salt
- 3/4 Cup (1 1/2 sticks) Chilled Unsalted Butter cut into cubes
- 1 Large Egg
- 1 Tbsp Almond Milk (or whole milk)
- 1/4 Cup Cornstarch
- 4 Cups Rhubarb (I used 4 stalks) cut into 1/2"-thick slices
- 1 8 ounce container Fresh Strawberries sliced
- 1/3 Cup Sugar + 1-2 Tbsp
- 1 Large Egg beaten
- Raw Sugar
- Vanilla Bean Ice Cream
Crust: Combine both flours, sugar, and salt in a food processor. Blend for a few seconds to combine. Add butter and pulse until butter has formed small pea size pieces. Whisk egg and milk. Add to food processor and pulse until the mixture begins to clump and hold together. Remove from processor to a large piece of flat plastic wrap, pressing mixture together into a ball. Flatten balled mixture and wrap plastic wrap around dough. Refrigerate for at least 1.5 hours.
Filling: Dissolve cornstarch in 3 tablespoons water and set aside. Combine rhubarb and strawberry slices with 1/3 cup sugar in a large saucepan. Cook over medium heat. Sugar will dissolve and juices will begin to come out of the fruit. Once there is quite a bit of liquid in the pan, about 5 minutes, add cornstarch/water mixture and bring to a boil. Do not overcook. All fruit should still hold its' shape. Remove from heat and transfer to a bowl. Chill until cool.
Preheat oven to 400°F. Roll out dough on floured parchment paper to about a 12" round. Use additional flour as necessary. Brush dough with beaten egg. Mound filling in center. I did not use all the filling but I tried to use as much as possible since the fruit will cook down. Fold edges of dough over filling to create about a 1-1/2" crust. Brush with egg and sprinkle on raw sugar. Sprinkle additional regular sugar in the center filling. I tasted my filling and thought it needed extra sweetness. I used about 1-2 Tbsp of sugar. Slide parchment onto a large baking sheet and cook for about 45 minutes. Crust should be golden and filling should be bubbly. Some of my juice ran out from the crust, which is okay. Let crostata cool and transfer carefully to a serving platter. Cut into wedges and serve with ice cream.