RECIPE: Strawberry Rhubarb Crostata

strarhubWith the arrival of our own strawberries, there’s no better time to enjoy an amazing strawberry-rhurbarb crostata.

Here’s our recipe below.

Crostatas are an easy, versatile dessert. Just mix 5 cups of your favorite seasonal fruits (keep it to 3 fruits for the best results) for this free form pie.

Pie Dough – enough for 3 pie or crostata shells

2 1/4 c all purpose flour
1/4 c sugar
1/2 tsp salt
8 oz cold butter, cut into cubes
1/4 c cold water

  • Put dry ingredients into the bowl of a food processor and mix to blend.
  • Add the cubed butter and pulse until the butter is broken up and the mixture is crumbly. Do not over mix.
  • Add the water trhu the feed tube and mix until the dough starts to form a ball.
  • Turn out onto a piece of plastic wrap, form into a log and wrap.
  • Chill the dough until needed or freeze in 3 sections.

Strawberry Rhubarb Filling for 1 Crostata

  • 3 1/2 c rhubarb, cut in 1″ pieces
  • 1 1/2 c strawberries, cut up
  • 1/2 c sugar
  • 1/8 tsp orange zest
  • 2 Tbs corn starch
  • mix all ingredients


  • Roll dough into 14″ round & transfer to a sheet pan covered with parchment paper.
  • Place fruit in center of dough leaving 2″ – 3″ border.
  • Fold dough up and over fruit, pleating as necessary.
  • Brush dough with an egg wash (1 egg mixed with 1 Tbs of water).
  • Cook 40 minutes at 375° F
  • Let Crostata cool and then refrigerate before removing from parchment.

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