Rhubarb-ginger crostata is simply a fancy way to say single crust rhubarb pie. Easy yet elegant in a rustic sorta fashion.
Crostata loosely translates from Italian as “the easiest riff on pie you ever did make.” Which means you could—and should—toss together this lovely and simple rhubarb crostata on countless casual occasions throughout rhubarb’s crazy short season. And when you do, let us know in a comment below what you think of it.–Renee Schettler Rossi
Rhubarb-Ginger Crostata Recipe
- Quick Glance
- 20 M
- 50 M
- Serves 6 to 8
- For the crust
- 1/2 recipe Lard and Butter Pie Crust or your favorite double-crust pastry recipe, chilled for at least several hours
- Butter for the baking sheet
- Flour for the work surface
- For the rhubarb filling
- 12 ounces (340 g) rhubarb, cut into 1/2-inch (1 cm) pieces
- 3/4 to 1 cup (170 to 198 g) granulated sugar
- 1 tablespoon (14 g) peeled and minced fresh ginger
- 1 1/2 teaspoons (3 1/2 g) cornstarch
- 1 teaspoon (5 ml) vanilla extract
- 1 egg, beaten with a pinch of salt to make an egg wash
- 1 tablespoon (14 g) Demerara or raw or turbinado sugar
- 1. Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper and butter the paper.
- Make the crust
- 2. Roll the pastry dough out on a floured work surface with a floured rolling pin into a 14-inch (36 cm) round. Transfer the dough to a buttered parchment.
- Make the rhubarb filling
- 3. Combine the rhubarb, granulated sugar, ginger, cornstarch, and vanilla in a bowl. Spread the filling evenly over the dough, leaving a 1 1/2-inch (4-cm) empty border. Fold the edge of the dough over the filling, overlapping the dough or allowing it to fall in pleats as needed. Lightly brush the folded-over dough with some of the egg wash and then sprinkle with the Demerara sugar.
- 4. Bake the crostata until the filling is bubbling and the pastry is golden, 20 to 30 minutes. Some of the juices may leak onto the baking sheet but that’s okay. Let the crostata cool on the baking sheet until warm or room temperature before slicing and serving.
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