Ingredients

The following ingredients have 6 Servings
  • 1 pound rhubarb (4 stalks, cut in half vertically and then into 4” pieces)
  • 1 cup strawberries (halved or quartered depending on size)
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1/3 cup butter flavor all-vegetable shortening
  • 3 to 5 tablespoons warm water
  • 1 egg yolk plus 1 teaspoon of water (for the egg wash)
  • turbinado or raw sugar (to sprinkle on top)

Instruction

  • Combine the cut rhubarb and strawberries with the sugar and vanilla. Allow to sit for 1 hour.
  • In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
  • Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.
  • Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet.
  • Preheat oven to 400 degrees F.
  • Decoratively arrange the rhubarb and strawberry slices on top leaving a 1-inch border. Fold the pastry edge up and over the filling.
  • Brush egg wash onto crust and sprinkle raw sugar over dough and filling.
  • Bake crostata for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender.