An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. Actually, we doubt it’ll be just once.
About Peter Berley
Peter Berley is the former executive chef of the celebrated Angelica Kitchen in New York City and is currently a private chef, caterer, and cooking instructor at the Institute of Culinary Education, the Natural Gourmet Institute for Food and Health, and the Miette Culinary Studio. He is also the author of three cookbooks: Fresh Food Fast, The Flexitarian Table, and Modern Vegetarian Kitchen, winner of the James Beard Foundation and IACP Cookbook awards.