Strawberry-Rhubarb Crostata

Strawberry season is upon us! I am so excited that spring is here and there are so many lovely things in season. I start to feel a mild sense of panic about taking advantage of all the seasonal items (e.g. I'm kind of obsessed with English peas at the moment). It was this sense of panic that led me to buy rhubarb. As for the strawberries, basically as soon as we are within a few weeks of strawberry season I start salivating and camp outside the local farmer's markets to get the first baskets.

In a fortunate coincidence, my latest issue of Bon Appétit arrived in the mail last week and I eagerly sat down with it and a cup of tea. It was the first issue under the new editor, Adam Rapoport (former editor of GQ) - very exciting. I really enjoyed it, I was a little hesitant at first but ultimately I warmed to it. You could definitely see the GQ-influence, I think it seems more chic and more content-rich. Not to mention a nice piece on fashion famiglia, the Missoni's. 

While devouring my new mag I stumbled upon a rhubarb recipe and was immediately taken by the photo (I also really liked that they used whole wheat flour in the crust - that way I can convince myself that this qualifies as a "healthy" recipe . . . I block out the 1 1/2 sticks of butter that are involved).

I won't give you the play by play of the recipe because you can find it right here...

 . . .but I thoroughly enjoyed making it (and eating it for that matter).

My one stumbling block with the recipe came with the step where they instruct you to bring the fruit and cornstarch mixture to a boil and then turn off the heat. I think mine didn't have enough liquid to boil without burning, hence the beautiful pan artwork below.

The recipe is obviously a raspberry-rhubarb crostata but I had strawberries, so that's what I did.