Serves 8-10

DOUGH

300 grams All Purpose or “00” Flour

125 grams White Sugar

1/4 tsp salt

150 grams cold butter, cubed

2 egg yolks

Zest of 1 Orange

RHUBARB PRESERVE

12-15 stalks Fresh Rhubarb, Trimmed, Cleaned and Chopped into Inch Pieces

400 Grams White Sugar

1 Large Apple Quartered, Seeds Removed

1 Vanilla Pod, Sliced Lengthwise, Seeds Scraped

FOR THE DOUGH - in the bowl of a food processor place the flour, sugar, salt and butter. Pulse 15-20 times until the mixture resembles a course crumble. Add the yolks and the zest pulse a few more times. Add a few splashes of cold water or the juice of the zested orange if needed to bring the dough together. The dough should just come together when pressed in your palm. Dump the dough onto a piece of plastic wrap and press and wrap to forma disc. Place in the refrigerator for 30minutes.

FOR THE PRESERVE - in a heavy bottomed pot place the chopped rhubarb, sugar, quartered apple, vanilla pod and seeds along with 1 cup water. Heat over medium heat until the mixture begins to bubble. Reduce heat and cook over low until the preserve is thickened and the water has cooked out. Allow to cool. *You can leave the mixture as is or you can puree with a hand mixer or blender to smooth it out - I prefer to leave the texture in tact.

Preheat oven to 350. Butter a 9 inch false bottom tart tin. Roll out 3/4 of the pastry and fit into the base of the tin. Trim off the excess overhang. Roll out the remaining dough and cut into thin strips to create lattice work for the top of the crostata.

Use a fork to dock the dough on the bottom. Spread your rhubarb preserve over the past of the crostata. Top with the strips of dough in a lattice or criss-cross pattern.

Bake for 25-30 minutes until golden brown. Cool and serve at room temperature. Excellent with a morning espresso.