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.