Rhubarb Crostata

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 mixture, leaving about an inch to 1.5 inch border. Fold crust over filling in a rustic, tucked arrangement. Brush egg wash over the crust and sprinkle with additional sugar.

Bake for 30 to 35 minutes or until the crust is golden brown and filling is slightly bubbling.

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