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.

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About the Author

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

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