Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Rhubarb and raspberry crostata


This version of crostata di marmellata, a sweet shortcrust pastry case filled with jam, features a homemade rhubarb compote that's been spiked with orange, lemon and ginger to give it a less cloying texture. Serve with mascarpone or thick cream.

You'll need

500 gm rhubarb (about 1 bunch), coarsely chopped 250 gm raw caster sugar Thinly peeled rind and juice of 1 orange and ½ lemon 2 tsp finely grated ginger Scraped seeds of 1 vanilla bean 100 gm frozen raspberries, defrosted For brushing: eggwash 2 tbsp demerara sugar, for dusting   Pasta frolla 220 gm plain flour 100 gm cold butter, coarsely chopped 60 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean 1 egg plus 1 egg yolk, lightly beaten

Method

  • 01
  • For pasta frolla, process flour, butter, icing sugar, vanilla seeds and a pinch of salt in a food processor until fine crumbs form. Add egg mixture, process until mixture just comes together, turn onto a lightly floured surface, knead lightly until smooth. Wrap in plastic wrap, refrigerate to rest (1-2 hours).
  • 02
  • Meanwhile, place rhubarb in a colander, rinse under cold running water, then combine in a large saucepan with caster sugar, rinds, juices, ginger and vanilla seeds. Stir over medium-high heat until sugar dissolves, then bring to the boil and stir occasionally until very thick and jammy (10-15 minutes), add raspberries and set aside to cool completely.
  • 03
  • Preheat oven to 180C. Roll out two-thirds of the pasta frolla on a lightly floured surface into a 3mm-thick rectangle and line a 13cm x 36cm rectangular tart tin, trim edges and spoon in cooled rhubarb mixture. Roll out remaining pasta frolla on a lightly floured surface to 3mm thick, then cut into 15mm-wide strips. Arrange strips in a lattice over jam, press pastry edges to seal and trim excess. Brush pastry with eggwash, dust with demerara sugar and bake until pastry is crisp and golden (40-45 minutes). Cool in tin before serving. Crostata is best eaten on day of making.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 people

Featured in

May 2010

You might also like...

Pasta recipes

recipes

Egg-yolk pasta dough

Roman recipes

recipes

Whole-egg pasta dough

Italian recipes

recipes

Basic pasta recipe

Gnocchi recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Italian frozen dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Italian poultry recipes

recipes

Cognac and hazelnut affogato

Pizza recipes

recipes

Panettone, ricotta and peach cake

Six sexy panna cottas

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×