Aisle Twelve

Did you know rhubarb is a vegetable?  I have a hard time picturing something so pretty and perfectly pink as a vegetable, but nature can be deceiving sometimes I guess.  This is a rhubarb crostata, or galette depending on if you are in an Italian or French mood.  Basically, it's a lazy way of making a pie, which is perfect for those easy, summer afternoons.  Rhubarb Crostata 1 9-inch pie crust about 5 stalks of rhubarb, cut into 1 inch pieces 1 1/2 cups strawberries, halved or quartered 1/2 cup sugar (plus additional sugar for top of crust) 2 tablespoons cornstarch (add a tablespoon of water to make a slurry) juice of 1 lemon (optional) egg wash (1 egg + 1 tablespoon water, beaten) Preheat oven to 400.  In a large bowl, add 1/2 cup sugar, cornstarch slurry and lemon juice to rhubarb and strawberries.  Fold gently to combine.  Roll crust to 9 inch circle on a sheet of parchment paper.  Transfer parchment to baking sheet.  In center of circle, add the rhubarb mi