Rhubarb-Strawberry Crostata

Ingredients

• 200 g spelt whole‑grain flour
• 125 g butter
• 110 g coconut palm sugar
• 1 egg
• a pinch of salt
• 0.25 tsp vanilla powder
• 300 g rhubarb
• 300 g Strawberries
• 1 Organic Orange
• 2 tbsp Cornstarch
• 2 tbsp lemon juice

Instructions

1. 1.

   Knead the flour, cubed butter, 50 g coconut palm sugar, egg, salt and vanilla powder into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough and line a greased pie tin with it, letting the edges hang over by a few centimeters.

3. 3.

   Wash, trim and cut the rhubarb into small pieces; wash, trim and quarter the strawberries. Rinse the orange hot, dry with kitchen paper and grate its zest. In a bowl combine the rhubarb, strawberries, cornstarch, 1 tsp orange zest, lemon juice and the remaining coconut palm sugar. Pour into the tin and spread evenly over the dough base. Fold the edges in slightly over the filling.

4. 4.

   Bake the crostata in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 40 minutes until golden brown.