STRAWBERRY RHUBARB CROSTATA

 
Ingredients:

• 1 prepared pie crust (Pillsbury)
• 2 cups finely diced fresh strawberries
• 3 rhubarb stalks, trimmed, thinly sliced (about 2 cups)
• ¾ cup sugar
• ½ teaspoon kosher salt
• 1 tablespoon cornstarch
• Zest of 1 orange

 
Egg wash:

• 1 egg beaten with 1 tablespoon cream
• Turbinado (raw sugar) 

Place the pie crust on parchment lined baking sheet.  In a bowl, toss the strawberries, rhubarb, sugar, salt, cornstarch, and orange zest until mixed well.  Place on pie crust, leaving a 1½ inch border. Fold up the border around the filling, looking rather rustic.  Brush the edge with egg wash and sprinkle the entire crostata lightly with turbinado sugar.  Bake on middle rack of 350˚ oven for 25-30 minutes until golden brown.  Remove.  Cool to room temperature.  Cut into 8 pieces.  Serve with vanilla ice cream or other flavor of your choice which goes well with strawberries (salted caramel, strawberry, raspberry, pecan, etc.)