Strawberry rhubarb crostata with lavender crust

Strawberry rhubarb crostata with lavender crust

While strawberries and rhubarb haven’t started showing up at the green market yet, they were being prominently displayed at Wholefoods today so I went ahead and bought some. To my surprise, the strawberries where incredibly sweet and flavorful and I had to stop myself from eating all of them so I could make this crostata.

First-of-the-season strawberries

This is one of my favourite ways of preparing fruit from all seasons. It’s so simple to prepare and really allows the fruit to shine. The addition of a spice or two adds a bit of character without covering up anything. If I’m using apples I’ll add some nutmeg and cinnamon, for blackberries I might add a smidge of lemon zest. But for strawberries, I’m enamored with the the fresh floral aroma of lavender.

Crust mistake turned into cookiesAs I was making the dough, I accidentally added twice the water I was supposed. Rather than throw it out, I just added some baking powder, and rolled it in crystallized sugar and turned them into lavender “cookies”. I wasn’t sure what would come out of the oven, but they turned out to be somewhere between a biscuit and a cookie. I think they’d actually be quite good with some chopped up fresh strawberries and whipped cream.

Strawberry Crostata with Vanilla Gelato

1 C flour
3 Tbs sugar
1 tsp dried lavender
1/4 tsp kosher salt
1/2 C very cold butter (1 stick)
2 Tbs ice cold water

1 C rhubarb chopped
2 C strawberries cored and quartered
1/4 C demerara or other unrefined sugar

I usually put a stick of butter and the water in the freezer about 10 minutes before I start to get them nice and cold. This helps prevent the formation of gluten, which would make your dough more chewy than flaky.

Put the flour, sugar lavender and salt in the work-bowl of a food processor and run until the lavender is well incorporated into the flour. Cut up the cold butter into 1/4″ cubes and drop them into the flour making sure they’re not stuck together. Give it 12-17 quick pulses until the flour and butter form pea sized pebbles.

Add the cold water and run the food processor until the dough just barely starts to come together (should still be crumbly). Dump it out onto a floured work-surface.

Quickly shape it together then using the palm of your hand, press the dough away from you, fold it back over then press it out again. Fold it back over then press it out one last time (for a total of 3 times). Form the dough into a puck, wrap with plastic wrap and put it in the freezer for 10-15 minutes.

Strawberry rhubarb crostata with lavender crust

Preheat the oven to 450 degrees F. Combine the fruit and sugar in a bowl.

Strawberry rhubarb crostata with lavender crust

When the dough is nice and cold, take it out of the freezer and roll it out into a disk that’s about 1/8″ thick. Gently roll it onto your rolling pin and transfer it to a parchment lined baking sheet. Dump the fruit in the middle and carefully fold the edges over the fruit. It doesn’t have to look perfect (it’s a rustic pie), but try not to have any cracks or holes towards the bottom of the crust, or the juices from the fruit will run out as it cooks.

Bake for 20-25 minutes or until the crust is golden brown. Let it cool down for a bit and serve warm with vanilla gelato.

  • http://manggy.blogspot.com/ Manggy

    Oh, your pic looks so delicious it’s painful.. It’s been a while since I’ve made crostata or even pie– I think I’ve been guilted into using less butter, arrh!
    V. inventive with the cookies, haha! :)

  • http://manggy.blogspot.com manggy

    Oh, your pic looks so delicious it’s painful.. It’s been a while since I’ve made crostata or even pie– I think I’ve been guilted into using less butter, arrh!
    V. inventive with the cookies, haha! :)

  • http://stickygooeycreamychewy.blogspot.com/ Susan at Sticky,Gooey,Creamy,C

    I just picked up strawberries and rhubarb today at Whole Foods too! I’ve been trying to decide what to make with them. This looks like a really good idea. I love a good crostada with beautiful fresh fruits. This looks perfect!

  • http://stickygooeycreamychewy.blogspot.com Susan at Sticky,Gooey,Creamy,Chewy

    I just picked up strawberries and rhubarb today at Whole Foods too! I’ve been trying to decide what to make with them. This looks like a really good idea. I love a good crostada with beautiful fresh fruits. This looks perfect!

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    That looks so delicious, I’ve always wanted to make crostata – it looks so lovely and freeform and rustic. I put my flour in the freezer along with the butter (a tip from Nigella) – it really makes the pastry easy to roll out later on. That photo of the strawb is absolutely gorgeous!

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    That looks so delicious, I’ve always wanted to make crostata – it looks so lovely and freeform and rustic. I put my flour in the freezer along with the butter (a tip from Nigella) – it really makes the pastry easy to roll out later on. That photo of the strawb is absolutely gorgeous!

  • http://culinarytravelsofakitchengoddess.wordpress.com/ George

    Thanks for taking the time to stop by my blog :)

    That crostata looks amazing, I love the flavour combo of strawberries with lavender, it’s such a mouthwatering eat

  • http://culinarytravelsofakitchengoddess.wordpress.com George

    Thanks for taking the time to stop by my blog :)

    That crostata looks amazing, I love the flavour combo of strawberries with lavender, it’s such a mouthwatering eat

  • http://www.noblepig.com/ noble pig

    Just the name crostata puts me in a tailspin, I mean seriously, this is a beautiful recipe.

  • http://www.noblepig.com/ noble pig

    Just the name crostata puts me in a tailspin, I mean seriously, this is a beautiful recipe.

  • http://www.parsnipsaplenty.com/ Lauren @ Parsnips Aplenty

    I have got a whole bagful of lavender waiting for just the right application… this may be it! I’ll be sure to grab some strawberries the next time I see them. That’s definitely a combination I’d never thought of before.

  • http://www.parsnipsaplenty.com/ Lauren @ Parsnips Aplenty

    I have got a whole bagful of lavender waiting for just the right application… this may be it! I’ll be sure to grab some strawberries the next time I see them. That’s definitely a combination I’d never thought of before.

  • http://cakeonthebrain.blogspot.com/ cakebrain

    that crostata looks delicious!

  • http://cakeonthebrain.blogspot.com cakebrain

    that crostata looks delicious!

  • http://www.okaramountain.blogspot.com/ toontz

    This sounds wonderful. I love all the ingredients, so definitely will keep the recipe when everything is in season around here!

  • http://www.okaramountain.blogspot.com toontz

    This sounds wonderful. I love all the ingredients, so definitely will keep the recipe when everything is in season around here!

  • http://whiteonricecouple.com/ White On Rice Couple

    Love the lavender! And gosh, this looks like they came from a bakery! Ya need to start selling these at my little nephews school bake sale! These would be sold out in five minutes!

  • http://whiteonricecouple.com White On Rice Couple

    Love the lavender! And gosh, this looks like they came from a bakery! Ya need to start selling these at my little nephews school bake sale! These would be sold out in five minutes!

  • http://www.cookeatfret.com/ claudia

    i like the crust recipe
    i suck at crust
    but i might try this one…

  • http://www.cookeatfret.com claudia

    i like the crust recipe
    i suck at crust
    but i might try this one…

  • http://TheRecipeGirl.blogspot.com/ RecipeGirl

    Wow- love the idea of mixing strawberries, rhubard and lavender flavors in one dessert. That single strawberry looks really inviting :)

  • http://TheRecipeGirl.blogspot.com RecipeGirl

    Wow- love the idea of mixing strawberries, rhubard and lavender flavors in one dessert. That single strawberry looks really inviting :)

  • http://otherpeoplesfood.blogspot.com/ Katie B.

    I am ashamed to say that I’ve never used rhubarb before! Your dessert looks yummy enough for me to try, though! I even have lavender in my pantry! This is fate!

  • http://otherpeoplesfood.blogspot.com Katie B.

    I am ashamed to say that I’ve never used rhubarb before! Your dessert looks yummy enough for me to try, though! I even have lavender in my pantry! This is fate!

  • http://www.sugarbar.org/ diva

    lovely crostata. everyone’s been using lavender lately; problem is i can’t seem to source any around here! shame.

  • http://www.sugarbar.org diva

    lovely crostata. everyone’s been using lavender lately; problem is i can’t seem to source any around here! shame.

  • http://novice-baker.blogspot.com/ Mandy

    What a great idea of incorporating lavender in the crust! I usually pair lavender with lemon, bet the crostata smells heavenly while being baked in the oven.

  • http://novice-baker.blogspot.com Mandy

    What a great idea of incorporating lavender in the crust! I usually pair lavender with lemon, bet the crostata smells heavenly while being baked in the oven.

  • http://azcookbook.com/ farida

    Thank you for stopping by my blog and leaving a comment on liver pate roulade! I came to check out yours. You have a nice space here. I am going to subscribe to you to read more from you.

    By the way, your crostata looks delicious! You have beautiful pictures on your blog, too!

  • http://azcookbook.com farida

    Thank you for stopping by my blog and leaving a comment on liver pate roulade! I came to check out yours. You have a nice space here. I am going to subscribe to you to read more from you.

    By the way, your crostata looks delicious! You have beautiful pictures on your blog, too!

  • http://allthingsnice.typepad.com/tastebuddies/ Syrie

    Gorgeous Marc. I love the idea of the lavender crust. It must have smelt heavenly.

  • http://allthingsnice.typepad.com/tastebuddies/ Syrie

    Gorgeous Marc. I love the idea of the lavender crust. It must have smelt heavenly.

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