Improving On Springtime

We first met the rhubarb crostata last May as I was waxing rhapsodic about how much I love sweet-tart desserts. It's that time of year again when ruby red stalks jump into my market basket. I admit, there is usually nothing that can top a wedge of pure rhubarbiness unless it happens to be the most luscious thing that has ever come out of my ice cream maker. I'd been kicking around some frozen yogurt ideas for a while now when it occurred to me that a honey vanilla frozen yogurt would crown this rhubarb tart quite nicely. Then I spotted a bottle of wild blackberry honey at a new vendor's stall and the rest is history.

Click here for the honey vanilla frozen yogurt recipe and here for the rhubarb crostata.