The sweet summer breeze has been hitting my sun-kissed cheeks lately, leaving a big smile on my face. After a cold and wet spring, the warmer weather is much welcomed! The farmers markets are starting up, overflowing with the fresh fruits and vegetables of spring. Fluttering birds chirp longingly in anticipation for the berry season’s sweet fruits, but they aren’t the only ones. 😉
Rhubarb is abundant at the farmers markets right now, and as everyone knows, this tart vegetable pairs amazingly well with fruit! I often make a strawberry rhubarb crisp, but this year I decided to change things up a bit! I’m on an almond flour kick lately, so I thought I’d make a gluten free almond crust pie with rhubarb and ALL THE BERRIES in my fridge.
YUM. YUM. YUM.
I hope you enjoy this fresh and fruity pie as much as I have been… In fact, I’m eating a second slice at this very moment. No regrets!