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Mini Rhubarb Ginger Crostatas

Photo: Iain Bagwell; Styling: Emma Star Jensen

Prep and Cook time 1 hr, 15 mins
Chill time 30 mins

Makes 8 (serving size: 1 crostata)

The filling in these pies is on the tart side, so they're especially good with vanilla ice cream. Semolina flour in the dough is optional but adds complexity and crunch.


  • 1 1/2 cups flour (all-purpose; or use 1/2 cup semolina* and 1 cup all-purpose)
  • 3 tablespoons granulated sugar
  • 1/2 cup cold unsalted butter, cut into chunks
  • 1 large egg yolk
  • 1/4 cup cold whipping cream
  • 1 qt. rhubarb sliced 1/3 in. thick (from 1 lb.)
  • 1/2 cup plus 2 tbsp. demerara sugar*; or use 1/2 cup packed light brown sugar plus 2 tbsp. coarse white sparkling sugar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1 tablespoon whipping cream

Nutrition Information

  • calories 320
  • caloriesfromfat 44 %
  • protein 3.5 g
  • fat 16 g
  • satfat 9.7 g
  • carbohydrate 42 g
  • fiber 1.4 g
  • sodium 12 mg
  • cholesterol 70 mg

How to Make It

  1. Make dough: Put flour, granulated sugar, and butter in a food processor and pulse until butter resembles coarse crumbs. Add egg yolk and pulse until combined. Add cream 1 tbsp. at a time and pulse until dough begins to come together. Transfer to a work surface and gently knead to bring together. Divide dough in half, shape each into a 1/2-in.-thick disk, and wrap in plastic wrap. Chill until firm, 30 to 60 minutes.

  2. Meanwhile, make crostata filling: Toss rhubarb, 1/2 cup demerara sugar, the ginger, and vanilla in a medium bowl. Set aside about 15 minutes for flavors to meld. Spoon half of mixture into a saucepan and cook over medium-high heat, stirring often, until slightly thickened, about 5 minutes. Stir into rhubarb in bowl and let cool completely.

  3. Preheat oven to 375°. Roll a dough disk into a 10-in. circle on a lightly floured board. Cut 4 circles (each 5 in. wide; you can use a cereal bowl as a guide) and transfer to a rimmed baking sheet lined with parchment paper. Repeat with remaining disk and a second sheet, gathering dough and rerolling scraps as needed. Brush off any flour left on dough.

  4. Using a slotted spoon, pile rhubarb (but not juices) in center of each circle. Gently pleat edges of dough over fruit; spoon juices into center. Lightly brush edges with cream and sprinkle all over with remaining 2 tbsp. demerara sugar.

  5. Bake, switching baking sheet positions halfway through, until fruit is tender and bubbling, about 35 minutes. Immediately transfer crostatas with a wide spatula to a cooling rack. Serve warm or at room temperature.

  6. *Find semolina and demerara sugar, a tan, coarse-grained sugar with a toffee nuance, in the baking aisle of well-stocked supermarkets.