For the crostata dough:
- 6 tablespoons cold unsalted butter
- 2 cups flour
- 1/2 cup sugar
- Pinch kosher salt
- 3-4 tablespoons ice water
- 1 pint ripe strawberries, rinsed and quartered
- 2 cups rhubarb, diced
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1orange, zest only
- 1 egg, beaten
- 3 cups milk
- 3 cups heavy cream
- 2 cups sugar
- 1 sprig rose geranium or 1 cup rose geranium picked leaves, packed
To make the crostata dough, cut the butter into small chunks and place in a food processor. Add the flour, sugar, and salt. Pulse until the mixture resembles cornmeal. With the processor running, gradually add the water, using only enough water to bring the dough together. Wrap and refrigerate for at least one hour.
Preheat the oven to 375 degrees. After the dough has chilled, roll it out on lightly floured surface into 4 circles, 7 inches in diameter each, and about 1/8 inch thick.
In a bowl, toss the strawberries and rhubarb with the sugar, cornstarch, and orange zest. Mound the fruit in the center of each of the dough circles. Gently fold the dough up toward the center of the fruit, creating an edge about 1 1/2 inches wide, pleating dough evenly as you fold around each circle. Brush the edges with the egg. Bake until golden brown, about 20 to 25 minutes.
To make the gelato, bring ingredients to a simmer in a pot over medium-high heat.
Cool in an ice bath and let steep 1 hour.
Strain off the leaves and turn in ice cream maker according to its instructions.
Scoop and serve on top of warmed crostata.