Delicatessen blueberry pie sundae
The blueberry pie sundae at Delicatessen in New York City is topped with crumbled pie crust.

Spring berries brighten dessert menus

Chefs are giving dessert classics the seasonal treatment

Berry desserts are as much a springtime tradition as daffodils and college basketball championships.

Raspberries are in about a quarter of the berry desserts offered in March, April and May, according to the latest information from menu research firm Datassential. But strawberries dominate when it come to these seasonal treats, being used in about half of them.

In particular, classic strawberry-rhubarb combinations are in abundance this year, thought not necessari

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