Strawberry Rhubarb & Ricotta Crostata (gluten free)

HomeClinics & ProgramsELLICSR KitchenStrawberry Rhubarb & Ricotta Crostata (gluten free)

Skill Level	Intermediate

Preparation Time	25 minutes	Total Time	45 minutes
Servings	10	Cost Per Serving	$0.42

Crust

1 1/2 cups	Quinoa Flour
1 1/2 cups	Almond Flour
2 tsp	Baking Powder
1 tsp	Vanilla Extract
1/2	Lemon, juice and zest
1/2 cup	Brown Sugar
1/2 cup	Olive Oil or Grape Seed Oil, very cold
5	Eggs

Filling

2 cups	Rhubarb, roughly chopped
2 cups	Strawberries, roughly chopped
1/4 cup	Brown Sugar
1 cup	Light Ricotta
1 tsp	Lemon Zest

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.
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.
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.
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.
Place crostata into oven and bake for approximately 20 minutes, or until crust turns golden brown. Let cool before cutting.

PDF link to nutrition facts table for Strawberry Rhubarb & Ricotta Crostata (gluten free)

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.