One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostata—a 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!