Strawberry and rhubarb pie. If you’re like me, you’ve heard about this combo for ages, and yet I had never actually seen or handled one very closely until recently. Imagine a smooth, vibrant, gorgeous bright red celery stalk that is firm and glossy when freshest. Rhubarb is available year round thanks to hothouses, but outdoor grown rhubarb is available right now in mid to late spring. It has an intense tartness that is commonly tamed with sugar and used in pies. Rhubarb is usually trimmed by the time it hits the stores, but if not, make sure to not eat the leaves as they are poisonous!
Rhubarb is classically paired with strawberry, a fruit associated with late spring and summer too. Strawberries also help added some much needed sweetness. I reduced the rhubarb and strawberries down to a jam and opted for a quick and easy crostata. I plan to enjoy the warmer weather with a slice of this accompanying afternoon tea or my morning coffee.
Strawberry Rhubarb Crostata
1 cup of all-purpose flour
2 tablespoons of granulated sugar
¼ teaspoon salt
8 tablespoons of cold, unsalted butter – diced
2 tablespoons ice water
1 cup of chopped rhubarb (1/2” thick slices)
2 cups of hulled strawberries – halved
¼ cup of sugar
2 teaspoons instant tapioca
- Pulse flour, sugar, and salt in a food processor until combined. Add cold butter pieces and pulse until butter is the size of peas. Then add ice water while motor runs until just combined. Put the dough onto a floured surface and form into a disk. Wrap in plastic and chill for at least an hour.
- Preheat the oven to 425 degrees Fahrenheit.
- Filling: combine sliced rhubarb and sugar in a bowl. Microwave or cook on a stove top for 1-2 minutes until sugar is just about dissolved. Stir in sliced strawberries.
- Cook rhubarb and strawberries over medium heat until softened – about 10 minutes. Take off heat and add tapioca. The mixture should be a jam consistency.
- Roll chilled dough out into 11 to 12” circle on a floured surface. Spoon rhubarb and strawberry mixture into the center of the circle. Spread to cover dough, leaving a 1” border.
- Fold the border over the rhubarb and strawberry mixture. Bake for 20-25 minutes or until the crust is golden brown. Allow to cool before serving.