Rhubarb Crostata

Did you know rhubarb is a vegetable? I have a hard time picturing something so pretty and perfectly pink as a vegetable, but nature can be deceiving sometimes I guess.

This is a rhubarb crostata, or galette depending on if you are in an Italian or French mood. Basically, it's a lazy way of making a pie, which is perfect for those easy, summer afternoons.

Rhubarb Crostata

1 9-inch pie crust
about 5 stalks of rhubarb, cut into 1 inch pieces
1 1/2 cups strawberries, halved or quartered
1/2 cup sugar (plus additional sugar for top of crust)
2 tablespoons cornstarch (add a tablespoon of water to make a slurry)
juice of 1 lemon (optional)
egg wash (1 egg + 1 tablespoon water, beaten)

Preheat oven to 400.

In a large bowl, add 1/2 cup sugar, cornstarch slurry and lemon juice to rhubarb and strawberries. Fold gently to combine.

Roll crust to 9 inch circle on a sheet of parchment paper. Transfer parchment to baking sheet. In center of circle, add the rhubarb mixture, leaving about an inch to 1.5 inch border. Fold crust over filling in a rustic, tucked arrangement. Brush egg wash over the crust and sprinkle with additional sugar.

Bake for 30 to 35 minutes or until the crust is golden brown and filling is slightly bubbling.

Comments

Horseradish Encrusted Salmon

I know I've been touting easy, fast meals lately, but this one really takes the cake in simplicity and taste. Joe took one bite and said, "this tastes like something I would get at a restaurant." As I've mentioned, the only other adjective I've ever gotten from him on a meal before was "good." This was a revelation. Besides being all of the above, this is a healthy, low fat meal. Definitely something you should be making soon! Horseradish Encrusted Salmon (based on Real Simple recipe) 4 6-ounce pieces skinless salmon fillet kosher salt and black pepper 1/4 cup bread crumbs (I used Italian seasoned breadcrumbs) 1 tablespoon prepared horseradish 1 tablespoon olive oil Heat oven to 400º F. Season the salmon with salt and pepper and place on a rimmed baking sheet lined with tin foil for easy clean up. In a small bowl, combine the bread crumbs, horseradish and oil. Top the salmon wit...

Anniversary Trip 2010

Rome Wednesday/Thursday March 3-4 We start our journey at 9:30 in the morning at Grand Rapids airport. From there, it is off to Cincinnati, then to New York. At 5:00 pm we are in the skies en route to Rome. We land at 8am Roman time. After a short train ride, we arrive to our hotel, in the rain and check in. We change, freshen up and go out to explore the area near our hotel and grab lunch. We stop in a little deli which serves panini and made to order pizza. Gelato was also on my mind and oh...how to describe such creamy, rich decadence? It was pure heaven. We were in Piazza Barberini. Luckily, the rain stopped and we were free to roam Rome. Jet lag quickly set in for me. We found our way to the Pantheon and walked in. It was amazing. It still didn't quite sink into me yet that we were actually in Rome. We decide to head back to the hotel for a quick nap before we went out for dinner...

Dill Potato Salad

Every year I seem to fall in love with a new herb. I grow it, I use it as much as I can, and I wonder how I've never used it before. Although there has been torrential downpours just about everyday, I already know that I am going to be growing dill in my garden this spring. I'm in love with it ever since I made this potato salad. I want to put dill in everything. I love it's tangy savory-ness. It's a perfect herb - a perfect compliment to any dish. Dill, where have you been all my life? It's been way too long. Try this simplistic, French inspired potato salad and you too will fall dill-eriously in love with dill. Dill Potato Salad (Makes 4 side servings) 1 1/2 lbs Yukon Gold potatoes juice from 1/2 lemon 2 sprigs dill, chopped about 1/2 tsp garlic powder salt and pepper about 1 generous tbs mayo about 1 generous tsp Dijon mustard Boil potatoes in pot and drain. Cut potatoes into large cubes and trans...

Aisle Twelve

Search This Blog