Once strawberries are in season here in Maine I quickly go and grab some rhubarb to accompany it. If you read this blog often, you know it’s a favorite combination in our house! Why stick with the traditional Strawberry Rhubarb pie when you can have some fun and mix things up a little bit? We’re big fans of pizza and calzone in this household so when I had the chance to incorporate two of our favorite fruits I was really excited. I decided to make this for dinner, who says there are rules to what you should eat in the evening? You can serve this as a meal or a dessert, it really works both ways!

When I started working with this recipe I noticed a few things that needed tweaking. Anyone who has cooked with rhubarb knows it needs a little while to break down. Otherwise, you get a chewy, stringy bite. That’s not very pleasant. So, I adjusted the cooking time on that and added some cornstarch so the calzone wouldn’t be a leaking mess. I also tweaked some of the measurements and I am glad I did. I experimented, with one calzone as written and another that I tweaked, and the second was much better. It had a thicker, richer filling and the dough ratio was better suited. So, if you are looking for a fun way to switch up your usual strawberry rhubarb, go no further!

Strawberry Rhubarb Calzone


For the Filling:

  • 12 oz fresh rhubarb, sliced into 1-inch pieces
  • 8 oz fresh strawberries, thinly sliced
  • 3 oz white sugar
  • 1/4 vanilla bean, split and scraped
  • 1 1/2 tsp unsalted butter
  • 2 Tbsp cornstarch

For the Dough:

  • 1 Tbsp all-purpose flour
  • 2 prepared pizza dough rounds, about 8 ounces each
  • 1 oz crystal sugar or sanding sugar
  • 1 tsp anise seed
  • 1 egg, beaten with splash water

Add all of the filling ingredients, except for the strawberries, to a sauce pot and bring up to a simmer. Simmer for 5 minutes and then add the strawberries. Simmer for another 5 minutes. Refrigerate for 20 minutes.

Preheat oven to 375 F.

Lightly flour your counter and roll out each dough to approximately 10-inches in diameter. Sprinkle on sugar and anise seed and gently roll into dough to incorporate. Turn over, sugar side down, and fill with filling, brush sides with egg wash and fold over and seal using pie crust fold. Pierce the top with a fork and bake in preheated oven until medium brown, about 20 minutes. Let cool and serve.

Source: Adapted from Foodnetwork.com

Print Friendly, PDF & Email