English strawberries are in the shops now - I worry about the environmental impact of all that heated polytunnel growing, and then - hypocritically - go and buy them. I am always a little disappointed, as the flavour is never going to be as good as the ones in May and June grown in the sunshine and open air. But, they are fine for cooking, and go so well with rhubarb. I love
crostatas which is just a posh way of saying tart! They are so easy to make and look so pretty. I chopped the rhubarb and cooked it with sugar. Make sure it goes into a puree. When cool, mix with sliced strawberries and a couple of teaspoons of cornflour, then pile in the middle of a round of shortcrust pastry and bring the edges up around the filling. Bake in a medium oven (on baking parchment) for 35 minutes or so until the pastry is crisp and the filling has cooked into a delicious sweet jamminess. Serve with clotted cream for a real Easter treat.
Oooo wow that looks amazing! *drools*
ReplyDeletethank you Sinead. It is dead easy too, give it a try. I have made several crostatas on the blog - plum, and a nectarine/blueberry one - they are so simple.
ReplyDeleteYpu'll also find a recipe for Rhubarb and Strawberry Crumble, another lovely pud with these two star ingredients - just go to the 'labels' section on the right and search under the main ingredient, or 'dessert'
ReplyDeleteHi, I tried that Rhubarb and berries the other day, and the crumble you posted a while ago. :)) Great!! But I think I need practice --still a beginner learner for baking, in Chinese dishes, there is no real baking or use of butter, cream, for example.
ReplyDeleteI only just started getting to know rhubarb (we dont have it in China), my neighbour, a lovely french girl made for us once, now I am going to learn how to make it from your recipe. :)))