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Strawberry Rhubarb & Ricotta Crostata (gluten free)
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ELLICSR Kitchen
Strawberry Rhubarb & Ricotta Crostata (gluten free)
Page Content
Skill Level
Intermediate
Preparation Time
25 minutes
Total Time
45 minutes
Servings
10
Cost Per Serving
$0.42
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Ingredients
Recipe Ingredients
Crust
1 1/2 cups
Quinoa Flour
1 1/2 cups
Almond Flour
2 tsp
Baking Powder
1 tsp
Vanilla Extract
1/2
Lemon, juice and zest
1/2 cup
Brown Sugar
1/2 cup
Olive Oil or Grape Seed Oil, very cold
5
Eggs
Filling
2 cups
Rhubarb, roughly chopped
2 cups
Strawberries, roughly chopped
1/4 cup
Brown Sugar
1 cup
Light Ricotta
1 tsp
Lemon Zest
Directions
Cooking Directions
Preheat the oven to 350ºF. Add your rhubarb, strawberries and a 1/4 cup of brown sugar to a small sauce pot. Cook on medium heat, stirring often, until the rhubarb softens, about 15 minutes. Remove from heat and set aside to cool.
Whisk the 1/2 cup of brown sugar with your eggs in a bowl. Add vanilla, oil, lemon zest and lemon juice and combine well. In a seperate bowl, combine your quinoa flour, almond flour, and baking powder. Slowly add the dry ingredients to the wet. Mix well.
Reserve about 1/2 cup of the dough to the side.The dough will be wet, so using plastic wrap press the dough into the base of a pie pan to form a crust with about a 2 inch lip around the edges.
Spread in a layer of ricotta evenly over the crust. Add the rhubarb filling and spread evenly over the ricotta. With the remaining dough, place in a piping bag or zippered plastic bag with the tip snipped off. Decorate top of crostata with a criss-cross design.
Place crostata into oven and bake for approximately 20 minutes, or until crust turns golden brown. Let cool before cutting.
Nutrition
Image Two
PDF link to nutrition facts table for Strawberry Rhubarb & Ricotta Crostata (gluten free)
Nutrition Facts
Strawberries are rich in antioxidants, with 1 cup meeting your daily needs for vitamin C. The bright red colour of strawberries also hints that they are high in anthocyanins, a plant chemical that may prevent heart disease.
A large study that followed 93,600 women over 18 years showed those who ate 3 or more cups of strawberries or blueberries per week had a roughly 30% lower risk of heart attack compared to those who had 1 cup or less per week.
Strawberries may help reduce overall inflammation in the body. Consuming 1 cup of berries such as strawberries 3 times per week has been shown to lower levels of C-reactive protein, a protein found in the blood that is used as a marker of inflammation.