Rhubarb Cherry Berry Crostata

PREP: 30 minutes active, 30 minutes inactive | COOK: 60 minutes | YIELD: 10 slices

Chelsea loves desserts, especially when they are fruit based. Rhubarb Cherry Berry Crostata is a big favorite. Fresh summer cherries and rhubarb from my garden make it even more tempting.


5 Tbsp (75 ml) coconut oil, separated into 5 portions, chilled

1 cup (240 ml) whole wheat pastry flour, plus more for dusting

¼ tsp (1.25 ml) sea salt

1 tsp (5 ml) Sucanat or other unrefined sugar

5 Tbsp (75 ml) icewater

1 Tbsp (15 ml) low-fat soy, almond or other milk, to brush crust


2 cups (480 ml) rhubarb, cut into ½-inch pieces

1 cup (240 ml) frozen pie cherries

1 cup (240 ml) frozen mixed berries, such as strawberries, raspberries, blueberries and blackberries

3 Tbsp + 1 tsp (45 ml + 5 ml) Sucanat or other unrefined sugar

2 Tbsp (30 ml) arrowroot

¼ tsp (1.25 ml) + a pinch ground cinnamon

Pinch freshly grated nutmeg

To make crust: In a food processor, pulse coconut oil, flour, salt and Sucanat until mixture resembles coarse sand with some pea-sized pieces. While pulsing, add icewater 1 Tbsp (15 ml) at a time until dough sticks together when pressed between your fingers. Transfer dough onto a large piece of plastic wrap. Form dough into a ball, and press into a disk shape. Wrap dough in plastic wrap and refrigerate for 30 minutes.

To make filling: In a large bowl, stir together rhubarb, cherries, berries, 3 Tbsp (45 ml) Sucanat, arrowroot, ¼ tsp (1.25 ml) ground cinnamon and nutmeg until well combined. Set aside.

Position rack in center of oven and preheat to 350°F (177°C).

Remove dough from refrigerator and transfer to a piece of parchment paper dusted with flour. Dust top of dough and a rolling pin with flour, and roll out into a 12-inch circle about 1/8-inch thick. Transfer dough and parchment to a large baking sheet. Mound fruit mixture in center of dough, leaving a two-inch border. Fold dough into pleats over filling, leaving fruit exposed in center. Pinch dough to seal any cracks. Brush crust with milk and sprinkle with remaining 1 tsp (5 ml) Sucanat and pinch of cinnamon.

Bake crostata until crust is golden brown and fruit is tender and bubbling, 50 to 60 minutes. Remove from oven and let cool slightly on baking sheet, then slide a metal spatula under crust to detach it from sheet and transfer to a cutting board. Use a large, sharp knife to cut crostata into slices. Serve warm.


The dough can be made up to one day ahead.


Calories: 155 | Calories from Fat: 61 | Protein: 2 g | Carbs: 23 g | Total Fat: 0.3 g | Saturated Fat: 0 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 6 mg | Cholesterol: 0 mg