Rhubarb and Raspberry Crostada

Mother's Day is right around the corner and this dessert would be the perfect thing to make for any mother in your life, or anyone really. I saw this dessert in the most recent issue of Bon Appetit and it practically jumped off the page. The bright red rhubarb and raspberries with a partially whole wheat crust. So rustic and beautiful.

There are a few new mothers around here that I was going to visit, so I decided to make a few smaller crostadas that would be the perfect size for sharing
. I threw together the crust the night before and in the morning it didn't take me long to prepare the filling and bake these little guys up.

I made circles with my dough, although the circles were not perfect, as you can tell by the ragged crust in these pictures, and made sure to leave the 1 1/2-inch border, so there would be enough crust to fold over the filling. The crostadas baked up beautifully and made the perfect gift.

I had a little bit of filling leftover and it was very good. This was a great treat for May.



Here is the recipe for Rhubarb and Raspberry Crostada from Bon Appetit