April 25, 2011
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.

Advertisements
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:

Gravatar
WordPress.com Logo

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

Google photo

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

Twitter picture

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

Facebook photo

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

Cancel

Connecting to %s