Spring desserts beg to involve rhubarb in some way or another. After all, the red stalk is only in season a short while, and it offers such a unique tart taste that pairs well with a variety of fruits. In the past, I have always only paired with strawberries , and in fact, a good friend of mine recently mentioned she pairs it with apples. Probably any sweet fruit would provide the perfect balance with the sharp tart flavor of the rhubarb, add some sugar, lay it on buttery crust and delicious goodness manifests itself.
Last spring I can remember quite vividly learning of the combination of blueberries and rhubarb and wanting to try it (in fact I did once, but never shared the recipe). And as I was reading The New York Times recently, I came across a recipe inspired by Kate McDermott’s cookbook Art of Pie (listen to her interview on The Splendid Table about how to make the perfect pie dough) for Blueberry Rhubarb pie, and I knew what I was going to be indulging in this weekend.
As luck would have it, our local produce stand had just opened their doors for the first time of the season today as we were walking past, and I found my star ingredients:
~Blueberries (a reminder that strawberries – especially fresh – are a perfect alternative in this recipe)~
~Rhubarb (not red peppers, artichokes, etc. – that would be a no)~
Beyond tickled and feeling as though serendipity was at play, I paid for my produce and began my next adventure for the day before settling in at home to make the crostata.
The day was dedicated to the outdoors of my home as I visited my favorite local nursery (and everyone else did as well, as the parking lot was full one hour before the gates opened – I do believe we were ready for a sunny weekend in Bend). Whistle Stop Farm & Flowers was full of abundance, and for more than an hour I perused, selected and planned my front and back porches, as well as my petite garden (check out my IG story here – a few handsome chickens were found as well).
As I tinkered in my yard, potted my plants and laid out my garden, I took a break to make the dough to allow it time to chill. After doing so, I continued outside and finished planting and arranging the plants in their new home for the summer.
~If you are curious about creating your own garden, even if you only have a small space, be sure to check out this post as I too have always had small plots, but find there to be more than enough space to cultivate a bountiful harvest.
Back in the kitchen, I mixed the filling and made the crumble topping before rolling out the dough. As you can see from the pictures, my crust sprung a leak as I rolled my dough out due to rolling it out too thin. However, the easy fix is to not roll your dough out too thin, as this is the crust that is buttery, flaking and full of flavor. And even if it does spring a leak, it will be absolutely delicious.
Now to the recipe. Enjoy this late spring dessert!
~View more TSLL Desserts here.