I am not sure whether rhubarb is classified as a fruit or a vegetable, but I have found that a rhubarb and strawberry pie is about as good as it gets when it comes to a great dessert.
This year for Easter, I decided to prepare a Rhubarb and Candied Ginger Crostata that was recently featured in Food and Wine. The recipe was attributed to Sarah Grueneberg and it turned out to be a real winner.
Personally, I think the candied ginger is far preferable to the mushy strawberries often paired with rhubarb in a pie. The superb taste of rhubarb is far more distinct.
For those who didn’t get enough of my Sedgemoor Easter cookies, the acid of the rhubarb made a great contrast with the candied ginger. For those that require a bit more sweetness, why not add a couple of scoops of your favorite ice cream.
Rhubarb and Candied Ginger Crostata
Yield 8 servings
Rhubarb is not everyone's cup of tea but I like the acid. The ginger offers a great counterbalance to this spring special. Far better than rhubarb and strawberries.
- 2 cups all-purpose flour (about 8 1/2 ounces)
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 teaspoon kosher salt, divided
- 3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- 2 tablespoons cornstarch
- 1 1/2 pounds fresh or thawed frozen rhubarb (about 6 stalks), sliced into 1/2-inch pieces (about 6 cups), divided
- 1/4 cup chopped candied ginger
- 2 teaspoons orange zest
- 1 large egg beaten with 1 tablespoon water
- 2 teaspoons turbinado or demerara sugar (preferably Sugar In The Raw)
- Whipped Mascarpone (Optional)
- Combine flour, 2 tablespoons granulated sugar, and 3/4 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Increase speed to medium-low, and gradually add butter, beating until butter is in pea-size pieces, about 2 minutes. Drizzle 1/4 cup ice water into mixture, and beat on medium-low speed until dough comes together. Turn dough out onto a work surface, and shape into a disk. Wrap in plastic wrap, and chill for at least 1 hour.
- Whisk together remaining 1 cup granulated sugar, 1/4 teaspoon salt, and cornstarch in a medium saucepan. Add 2 cups rhubarb. Cook, stirring constantly, over medium until sugar has melted and rhubarb begins to break down, about 8 minutes. Continue to cook, stirring often, until mixture has thickened, about 4 minutes. Place remaining 4 cups rhubarb in a large bowl. Pour cooked rhubarb over raw rhubarb. Add ginger and orange zest; stir until well combined.
- Unwrap dough, and roll into a 12 1/2-inch circle (about 1/4 inch thick) on a lightly floured surface. Transfer dough to a parchment paper–lined baking sheet, and trim edges to form a 12-inch circle; discard scraps.
- Spoon rhubarb mixture onto dough, leaving a 2 1/2-inch border. Use the parchment to help fold the dough edge up and over the filling, pleating as needed and pressing lightly to secure. Brush dough with egg wash, and sprinkle with turbinado sugar. Chill, uncovered, until dough is firm, about 1 hour.