6-8 servings

Preheat oven 400 degrees In a food processor or by hand

1 1/3 cup all purpose flour (can substitute up to a 1/3 cup with buckwheat flour. Rhubarb is in the buckwheat family!)

3 Tbsp sugar

1/2 tsp. salt

1 stick cold unsalted butter, cut into pieces

Incorporate butter until a sandy texture is achieved.

ADD no more than 1/4 cup cold water. Bring dough together just so it holds. Over working it will create a tough dough. Refrigerate.

FILLING:

2 cups rhubarb, cut into 1/2” pieces

1 cup hulled and halved strawberries

1/3 cup sugar

1 Tbsp cornstarch

1/4 tsp. vanilla

Combine ingredients well. Egg wash and sugar sprinkle for crust. Roll out dough to about 14” round, using a well floured surface. Put filling in the center of the dough with about a 2” border. Fold dough up over filling, folding over itself as needed. The middle should be open. Brush the crust with egg wash and sprinkle with sugar. Spray sheet pan to help prevent sticking. Bake until bubbly and well browned. About 40-50 minutes.

Serve warm with ice cream or whipped cream.

The Nederland Farmer’s Market is held in downtown Nederland on May 14 and 28, June 11 and 25, July 9 and 23 (Party in the Peaks), August 6 and 20, September 3 and17, and October 1 (Harvest Fest). Find out more on their website at https:// www.nederlandfarmersmarket.org/.