Rhubarb and Strawberry crostata!
I’ve took the recipe from one of my favourite books of the moment and of course, as usual, I’ve twisted it a bit!
The book is: “Green Gourmet” and I’ve added it in the Reading section so you can know more about it!
Ingredients (my version):
500 gr Rhubarb
100 gr Strawberries
100 gr Sugar for the syrup
200 gr chopped hazelnuts
200 gr Flour
150 gr Sugar
1 pinch of Salt
150 gr Butter
2 Eggs
For the dough, mix the hazelnuts, flour, sugar and salt – add the butter sliced in small pieces – and mix eveything with your hands (if you have a great kitchen mixer use it!!! I personally have a Termomix/Bimby, a very old one but it works absolutely fine!) until your bowl doesn’t look like it’s full of breadcrumbs.
At this point, add the eggs, mix everything and put it in the fridge while you take care of the rest.
Clean and cut the rhubarb and the strawberries.
Put them into a pan and let them cook for a bit with the sugar (100 gr).
Prepare your baking tin and place most of the dough in it to cover the surface and to create some nice containing borders.
Place the rhubarb and strawberries (rinsed) inside the baking tin and decorate it with the rest of the dough.
Cook at 180° for 30-35 mins.
Tips:
- to manage the dough easily, use some kitchen film between the rolling pin and the dough
- the strawberries and rhubarb will generate a nice syrup that you can keep and use to flavour water or natural yogurt…
