Strawberry-Rhubarb Crostata

One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostataa type of free-form tart. In any form, rhubarb's tart taste is a perfect foil to sweet strawberries.

Ingredients

  • 1-1/2 cups all-purpose unbleached flour, plus 1 tablespoon, divided
  • 1/2 cup sugar, plus 1 tablespoon, divided
  • 3/4 teaspoon vanilla extract, divided
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into 1/2 inch pieces
  • 2 tablespoons nonhydrogenated shortening (like Spectrum Organic)
  • 1/4 cup ice water, as needed
  • 1 pound rhubarb, cut into 1/2-inch chunks, with any ‘stringiness' peeled off and discarded
  • 1 pint strawberries, cut into 1/4-inch slices
  • 1 teaspoon lemon zest

Instructions

  • Pulse together 1-1/2 cups flour, 1 tablespoon sugar, salt and 1/2 teaspoon vanilla in a food processor. Pulse in butter and shortening, adding ice water by tablespoons as needed, until mixture comes together, and there are still a few lumps of butter. Form dough into a ball, then flatten into a disc, wrap with plastic wrap, and refrigerate for at least 15 minutes.
  • Preheat oven to 350°F. Roll out dough into a 12-inch circle on parchment paper. (Dough should be between 1/4 and 1/2 inch thick.)
  • Mix together rhubarb, strawberries, lemon zest, 1 tablespoon flour and 1/4 teaspoon vanilla. Mound on dough, leaving a 1-inch border along the edge. Fold up the edge, and crimp as you go along, so that the edges stay up and are well-secured. Ease crostata, still on the parchment paper, onto a cookie sheet, and bake 40 minutes, removing  parchment paper after the first 15 minutes. Dough should be golden-brown and the fruit bubbly and syrupy. Let cool before serving.
Servings: 8
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.