comment 0

Raspberry, Strawberry and Rhubarb Crustata

Easter Dessert: Rhubarb and Raspberry Crustata 

I added about 3/4 cups of chopped strawberries in addition to the raspberries and rhubarb, and made the crust out of King Arthur’s gluten free flour (hence the color and crumbly texture). Served with homemade whipped cream.

Filed under: Uncategorized

About the Author

Posted by

Sara is an avid cook and baker - and oh yeah, she's gluten free.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s