A passion for food + fashion

Rhubarb and Raspberry Crostata

In Food on May 4, 2011 at 8:53 am

Make this! My sister did on Sunday night and it was outstanding. It’s a Rhubarb and Raspberry Crostata from the May issue of Bon Appétit Magazine, and it would be great for Mother’s Day this weekend. The whole wheat flour in the crust gives a nutty flavor that I hope you love as much as I did! Come August, can’t wait to try the crust topped with ripe peaches and cardamom.

  1. I love the look of this. I’ve seen similar in magazines, but they always tend to call it a ‘rustic’ tart or pie; Crostata sounds so much more posh!

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