We are finally opening our beautiful pool for the summer, and I love it. However, that was not always the case. When we first bought our home and we had young children, I did not want a pool–I was afraid for their safety. My husband always wanted a pool, so he got his wish.

As it turns out, my worries about the kids were unfounded, but it was my dogs who had problems. When we got our English bulldog, Mazel, the pool hadn’t opened yet. Even though we never had a problem before, my husband had this weird premonition and wondered aloud if Mazel would fall in.

The summer that we opened the pool, we went out there to watch Mazel. My husband had just come home from work and he was still dressed nicely. Mazel went running around the pool and jumped right into the untreated water. Her head was too big for her to come up and tread water, so my husband dove headfirst into that repulsive water. He lost his glasses, watch, and wallet in one fell swoop. After he got her to safety, he turned around to see if he could see his belongings. Only the wallet appeared– the glasses and watch were in there for two more weeks until the water was treated. 

We laugh about it now, but the hubby wasn’t laughing then. I thought the whole thing was hilarious, even then, but of course I wasn’t the one who had to jump in.

Late spring is the best time to open the pool, and as luck would have it, it’s also rhubarb season. This delicious dessert uses the fresh rhubarb perfectly, melding with the bright flavor of the raspberries. The citrus of the orange adds a delightful tang, and the turbinado sugar brings yummy sweetness. The crust is the perfect home for this decadent filling .

This recipe is courtesy of Food Network and will serve 6 to 8 people who will enjoy this treat around a sparkling blue pool.

Ingredients for Raspberry Rhubarb Crostata:

For the Pastry (makes 2):

2 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
½ pound (2 sticks) very cold unsalted butter, ½-inch-diced
¼ cup ice water

For the Filling (makes 1):

¼ cup cornstarch
4 cups (½-inch-thick) sliced fresh rhubarb (1¼ pounds)
6 ounces fresh raspberries
2/3 cup granulated sugar
1 teaspoon grated orange zest
¼ cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water, for egg wash
Turbinado or demerara sugar, such as Sugar in the Raw

For the pastry, place the flour, granulated sugar, and salt in the bowl of a food processor fitted with the steel blade.

Pulse a few times to combine.

Add the butter and toss carefully with your fingers to coat each cube of butter with the flour.

Pulse 12 to 15 times, or until the butter is the size of peas.

With the motor running, add the ice water all at once through the feed tube.

Keep hitting the pulse button just until the dough comes together.

Turn onto a well-floured board, cut in half, and form into two disks. (It will be sticky).

Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)

For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside.

In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice.

Cook over medium heat for 5 to 6 minutes, until some of the juices are released.

Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes.

Refrigerate for 30 minutes, until cool.

Preheat the oven to 425 degrees.

Line a sheet pan with parchment paper.

Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan.

Pile the raspberry rhubarb mixture onto the pastry, leaving a 1½-inch border all around.

Fold the border up over the filling, pleating if necessary and pressing lightly.

Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar.

Bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened.

Cool for 30 minutes and serve warm or at room temperature.

It’s that simple!