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Rhubarb and strawberry crunch - THE WALDEN POST
Recipes

Rhubarb and strawberry crunch

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This recipe comes from Vicki Wild’s partner Martin Benn, chef and owner of Sepia restaurant for a quick and easy dessert to serve to dinner party guests. Inspired by the French pastries of Paris, Martin adapted the original concept into a large tart, featuring more textural crunch for this showstopping dessert.Read More

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The Walden Post is an advertisement free and therefore nonprofit online magazine focusing on a sustainable lifestyle. The magazine sparks personal ecological leadership in a positive way. NO FINGER-WAGGING! For anyone seeking information about self sufficient living and maintaining a sustainable lifestyle, The Walden Post is a source for future signals, news, knowledge and inspiration gathered from the internet.

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