Dessert

Make a date with this blueberry and rhubarb crostata this weekend

Name: Blueberry and rhubarb crostata recipe
Yield: 10
Ingredients: 300g blueberries; 200g rhubarb stalks, cut into 4cm lengths; 75g caster sugar; 30.00 ml cornflour; Zest of 1/2 orange, plus 1 tbs juice; 20.00 ml milk; 1 tsp demerara sugar; Vanilla ice cream, to serve; 200g plain flour; 170g chilled unsalted butter, chopped; 1 tsp vanilla bean paste

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by Lucy Nunes

Delicious Team

Mar 17, 2023

This simple berry crostata will bake your day!

300g blueberries
200g rhubarb stalks, cut into 4cm lengths
1/3 cup (75g) caster sugar
1 1/2 tbs cornflour
Zest of 1/2 orange, plus 1 tbs juice
1 tbs milk
1 tsp demerara sugar
Vanilla ice cream, to serve

Shortcrust pastry

1 1/3 cups (200g) plain flour
170g chilled unsalted butter, chopped
1 tsp vanilla bean paste

Method

1.

For the shortcrust pastry, place flour and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add vanilla and 2-3 tbs cold water and whiz until mixture just comes together. Shape into a disc, enclose in plastic wrap, then refrigerate for 30 minutes.
2.

Preheat oven to 220°C/200°C fan-forced. Place a large baking tray in the oven to preheat. Roll out the pastry between two large sheets of baking paper to a 2mm-thick 35cm circle. Remove the top sheet of baking paper.
3.

Toss the blueberries, rhubarb, caster sugar, cornflour, orange zest and juice in a large bowl until very well combined and cornflour dissolves. Spoon evenly over pastry, leaving a 4cm border. Gently fold pastry edge over fruit. Brush pastry with milk and sprinkle with demerara sugar.
4.

Using the baking paper, lift crostata onto preheated baking tray in oven. Reduce oven temperature to 200°C/180°C fan-forced. Bake for 40-45 minutes or until deep golden and crisp.
5.

Set aside for 30 minutes for filling to slightly firm up. Serve warm with ice cream.