Strawberry Rhubarb & Ricotta Crostata (gluten free)

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Skill Level
Preparation Time 25 minutes Total Time 45 minutes
Servings 10 Cost Per Serving $0.42
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Image of the Strawberry Rhubarb & Ricotta Crostata


1 1/2 cupsQuinoa Flour
1 1/2 cupsAlmond Flour
2 tspBaking Powder
1 tspVanilla Extract
1/2Lemon, juice and zest
1/2 cupBrown Sugar
1/2 cupOlive Oil or Grape Seed Oil, very cold
2 cupsRhubarb, roughly chopped
2 cupsStrawberries, roughly chopped
1/4 cupBrown Sugar
1 cupLight Ricotta
1 tspLemon Zest


  1. Preheat the oven to ​350ºF. Add your rhubarb, strawberries and a 1/4 cup of brown sugar to a small sauce pot. Cook on medium heat, stirring often, until the rhubarb softens, about 15 minutes. Remove from heat and set aside to cool.
  2. Whisk the 1/2 cup of brown sugar with your eggs in a bowl. Add vanilla, oil, lemon zest and lemon juice and combine well. In a seperate bowl, combine your quinoa flour, almond flour, and baking powder. Slowly add the dry ingredients to the wet. Mix well.
  3. Reserve about 1/2 cup of the dough to the side.The dough will be wet, so using plastic wrap press the dough into the base of a pie pan to form a crust with about a 2 inch lip around the edges.
  4. Spread in a layer of ricotta evenly over the crust. Add the rhubarb filling and spread evenly over the ricotta. With the remaining dough, place in a piping bag or zippered plastic bag with the tip snipped off. Decorate top of crostata with a criss-cross design.
  5. Place crostata into oven and bake for approximately 20 minutes, or until crust turns golden brown. Let cool before cutting.


  • Strawberries are rich in antioxidants, with 1 cup meeting your daily needs for vitamin C. The bright red colour of strawberries also hints that they are high in anthocyanins, a plant chemical that may prevent heart disease. 
  • A large study that followed 93,600 women over 18 years showed those who ate 3 or more cups of strawberries or blueberries per week had a roughly 30% lower risk of heart attack compared to those who had 1 cup or less per week.
  • Strawberries may help reduce overall inflammation in the body. Consuming 1 cup of berries such as strawberries 3 times per week has been shown to lower levels of C-reactive protein, a protein found in the blood that is used as a marker of inflammation.