Strawberry Rhubarb Crostata

Strawberry Rhubarb Crostata

Summer is our favorite time of the year – probably because we can actually go outside without losing feeling in our toes… #MinnesotaProblems. We love playing with the flavor combos that summer produce brings, but we always revert back to a classic, and our dad’s favorite: Strawberry Rhubarb. The sweet and juicy strawberries pair perfectly with the tart and crisp rhubarb. The Strawberry Rhubarb Crostata is a simple way to enjoy this classic duo.


Here’s what you’ll need:


1 cup strawberries, sliced

1/2 cup rhubarb, diced

1 Tbs raw honey


1 cup almond flour

1/2 cup coconut flour

4 Tbs coconut oil, cold

2 large eggs

2 Tbs raw honey



  1. Preheat oven to 375F
  2. Mix filling ingredients together in a large mixing bowl
  3. In a separate bowl, combine crust ingredients until well-mixed and dough is formed
  4. Roll dough onto large baking sheet into 1/8 inch thickness, or about 14 inches in diameter
  5. Add filling to center of pie
  6. Fold sides in to form a crust and lock in the filling
  7. Bake for 25-30 minutes, or until crust is golden


Nutrition Facts:

Total Servings: 8

Calories: 218

Protein: 5.8g

Carbs: 15g

Fat: 15.7g


If you’re feeling fancy…

Switch up the filling with your favorite seasonal fruits like mixed berries, pears or apples


Top it off with some “nice” cream or coconut whip