rhubarb

This dessert is much simpler to make compared to a pie or tart and can be made a day ahead, if needed. It is the Italian’s version of a tart that is prepared by folding the edges of the dough over the filling, to create a more “rough” look, rather than uniform and perfectly circular. We really like this homemade, unfussy style. The dough is made with white whole wheat flour to give it a bit more flavor and texture and the addition of a little sweetened creme fraiche would be nice.

Serves 8-10

Filling
2 baskets strawberries
5-6 stalks fresh rhubarb
3/4 c. sugar

Crust
2 c. white whole wheat flour
2 Tbls. sugar
1 tsp. kosher salt
2 sticks, chilled unsalted butter
1 large egg for crust and an extra egg for brushing border of crostata
1-2 Tbls. whole milk
Parchment Paper
Creme fraiche or vanilla ice cream for serving

Wash strawberries, cut off stems and cut in half. Chop rhubarb into large chunks. Place both into a pot. Add 3/4 c. sugar and cook over medium heat, until sugar dissolves and juices are released. Bring to a boil, then turn down heat and continue to cook until rhubarb is no longer intact. Let cool.

Combine flour, sugar and salt in a food processor. Add butter and pulse until pea-size pieces form. Whisk one egg and milk together, add to processor and pulse into moist clumps. Gather dough into a ball and flatten into a disk. Wrap with plastic and let chill for about 30 minutes.

Preheat oven to 400 degrees. Roll out dough onto a piece of floured parchment paper forming about a 12-14 inch-shape. Brush the entire piece of dough with a beaten egg. Mound filling in the center leaving about a 1 1/2 inch border. Fold edges over to meet filling, pleating as needed. Brush the border again with more beaten egg and sprinkle with a bit of sugar. Slide parchment paper with crostata onto a flat baking sheet and bake until crust is golden, about 45 minutes. Let cool. Cut into wedges and serve with a little sweetened creme fraiche or vanilla ice cream. If making ahead, cover with plastic wrap and store on the counter until the next day.

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