So as many of you know, we just found out that Becca may be Gluten intolerant. So I’ve been searching for recipes and sources of all those of authority in a gluten free lifestyle. Came across this one and can’t wait to try it. Yummy!
Several years ago Peggy used rhubarb to prepare a delicious take on lemon squares. It’s still rhubarb season; the rhubarb plant in the garden continues to produce, so here’s our version of Peg’s delicious bars. The tartness of the rhubarb plus the richness of the creamy orange scented filling and shortbread crust combine to make this a seductive spring dessert.
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