{"id":871,"date":"2016-05-27T09:33:00","date_gmt":"2016-05-27T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=871"},"modified":"2016-05-27T09:33:00","modified_gmt":"2016-05-27T09:33:00","slug":"rhubarb-ginger-crostata-recipe-from-leites-culinaria","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=871","title":{"rendered":"Rhubarb, Ginger Crostata Recipe from Leite\u2019s Culinaria"},"content":{"rendered":"

Okay, when you click on this link to Leite\u2019s Culinaria to get the recipe<\/a>, it will just say Rhubarb Crostata, but the ginger sets this simple tart on a rung high above similar recipes.<\/p>\n

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I'm sure a few long-time readers are surprised to see a recipe for baked goods here because I'm not a baker, I'm a cook. But this dessert is so simple and quick that it should be part of every cook's repertoire.<\/p>\n

I had posted the recipe on social media when it popped up on my daily reading list. (As you know from this previous Friday Link post,<\/a> Leite\u2019s Culinaria is one of my favorite sites.)<\/p>\n

A friend saw it and delivered a big bag of her own freshly cut rhubarb with a note saying, "I was totally inspired by your rhubarb post this week …"<\/p>\n

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Just imagine walking into a summer potluck with a tray of these beauties made with whatever fruit is in season. <\/p>\n

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My Version with a Major Shortcut<\/h2>\n

I used Trader Joe's frozen pie crust instead of making my own. Thanks to this excellent, flaky crust and the ease of making crostata, I do make these pastries from time to time.<\/p>\n

I've been using it since back in 2010 when Erin Zimmer, one of my editors at Serious Eats, tested it.<\/a> She was right, it is crumbly. But this is an informal dessert and a few crumbles are fine. <\/p>\n

My work to make this dessert consisted of cleaning and cutting the rhubarb, grating the ginger, and tossing those with the other ingredients.<\/p>\n

I also used less sugar as suggested by one of the recipe testers. And, because I thought it would add depth and round out the sharp notes of the rhubarb and ginger, I used half light brown sugar and half raw sugar.<\/p>\n

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A Few Tips:<\/h2>\n