By Leite's Culinaria on May 30, 2014
Peter Berley | Fresh Food Fast | William Morrow, 2013 Leftovers of this rhubarb crisp [Editor's Note: If there are any!] are great for breakfast—just substitute yogurt for the whipped cream or ice cream.–Peter Berley LC Breakfast Dessert Note Whoa. Did you read that? The part about swapping yogurt for whipped cream or ice cream in this rhubarb crisp? . . .
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