Image credit to: Boston Organics (Beth Harris)
Preheat oven to 425.
Mix flour and salt, cut butter in by hand or with a pastry blender. Add water and mix with fork until dough can be gathered in a ball, adding water as needed.
On parchment paper, roll dough into 10" circle and place on baking sheet.
Mix nuts and brown sugar together. Spread 1/3 of mixture over dough to within 1" of edge. Mix rhubarb with 1/3 of mixture and cinnamon, spread over nut mixture on pastry. Artfully arrange halved strawberries on top and sprinkle with remaining nut mixture. Drizzle with melted butter.
Fold in one inch pastry border to cover edge of filling. Place in hte oven and bake 40 minutes, filling should be bubbling.
Serve with ice cream or whipped cream, warm or at room temperature.
Adapted from the New York Times
Add-onsNuts, Seeds & Dried Fruit