Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 6 tbsp ice water
  • 1 lb fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into 1-inch pieces
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 large egg
  • 1 tbsp water
  • 2 tbsp coarse turbinado sugar

Instructions:

  1. Cut the cold butter into the flour, sugar, and salt until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  2. Gradually add ice water, one tablespoon at a time, stirring until the dough just holds together.
  3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  4. In a medium bowl, toss the sliced strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let the mixture sit for 15 minutes.
  5. Roll the chilled dough into a 12-inch circle on a sheet of parchment paper.
  6. Pile the fruit in the center, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go to create a rustic crust.
  7. Whisk the egg and water to create an egg wash; brush the edges of the crust and sprinkle with coarse turbinado sugar.
  8. Bake at the specified high heat until the crust is golden brown and the fruit is bubbling.