Rhubarb and Candied Ginger Crostata
Fresh rhubarb can be found in gardens and farmer’s markets at this time of year.
Judy C. provides a great recipe to try.
Prep Time: 6 hours 5 min Cook Time: 35 min Total Time: 6 hours, 40 min Source: Food and Wine
Ingredients
2 Cup All-purpose flour (about 8 1/2 oz.)
1 Cup + 2 Tbsp sugar, divided
1 Tsp kosher salt, divided
3/4 Cup Chilled unsalted butter, cut into 1/2-inch pieces
1/4 Cup Ice water
2 Tbsp Corn starch
1 1/2 lb Fresh or frozen rhubarb (about 6 stalks), sliced into 1/2-inch pieces (about 6 cups), divided
1/4 Cup Chopped candied ginger
2 Tsp Orange zest
1 Large egg beaten with 1 Tbsp. Water
2 Tsp Turbinado or demerara sugar
Whipped Mascarpone:
1 Cup Mascarpone cheese
3 Tbsp Powdered sugar
2 Tbsp heavy cream
Directions
Combine flour, 2 tablespoons granulated sugar, and 3/4 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until combined. Increase speed to med-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 onto work surface, and shape into a disk. Wrap in plastic wrap and chill for at least an 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 heat 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 slightly floured surface. Transfer dough to a parchment paper-lined baking sheet, and trim edges to form a 12-inch circle.
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.
Preheat oven to 425 degrees F. Bake crostata until crust is golden and filling is thickened, 30 to 35 minutes. Cool completely, about 3 hours. Serve with Whipped Mascarpone.
Whipped Mascarpone
Combine all ingredients in the bowl of a stand mixer with the whisk attachment. Beat, starting on low speed and gradually increasing speed, until mixture is light and fluffy, about 1 minute. Refrigerate in an air-tight container until ready to use, up to 3 days. Makes 1 1/2 cups.