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strawberry and rhubarb jam crostata

Strawberry rhubarb and hibiscus jam crostata

Homemade jam made with strawberries, rhubarb and hibiscus in a shortbread like pastry tart.
Course Dessert


For the jam

  • 300 grams rhubarb
  • 300 grams strawberries
  • 500 ml water
  • 4 tbsp dried hibiscus flowers
  • 700 grams sugar (3 and a half cups)

For the pastry

  • 275 grams plain flour 2 cups
  • 175 grams unsalted butter
  • 75 grams powdered sugar icing sugar (1/2 cup) plus more to dust with
  • 1 tsp baking powder
  • 2 egg yolks
  • 1/2 tsp salt


To make the jam

  • Chop the strawberries and rhubarb and add into a large pan with the hibiscus and water. Boil until the liquid reduces by at least half.
    I like my jam with out bits so at this point I strained it and poured the liquid back into the pan.
    Add the sugar and vanilla and let simmer until it thickens to a jam like consistency. Pour into a large sterilised jar and let cool, then place in the fridge.

To make the pastry

  • In a food processor add the flour, powdered sugar, salt, baking powder and mix to combine. Then add the butter and pulse a few times until the butter is incorporated. Add the egg yolks and mix until it comes together. Pour into a large bowl, or onto a clean work surface and press into a large ball. Let rest for 20 minutes.
    Preheat the oven to 180c 350f
    Flour your work surface well so the dough doesn’t stick. Roll out the dough thinly with a rolling pin and line a shallow tart dish with it and trim off the excess pastry. Spoon in a layer of the jam. With the remaining pastry roll out a thin large piece and cut into strips and lattice on the top. Bake for 25, 30 minutes until the pastry has a light golden colour. Let cool and then dust with powdered sugar.