“Do your little bit of good where you are; it’s those little bits of good put together that overwhelm the world.” – Archbishop Desmond Tutu
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It has been a whirlwind week with Maddie’s graduation from Dunwoody and a family gathering to celebrate… you can see how happy and proud they all are!
RECIPE OF THE WEEK
It is rhubarb season, and I decided to try a new recipe this week. It was a recipe from the Calvary Cookbook from Grand Forks, ND-4th printing revised 1967. I chose this one because the same recipe was submitted by two women, I figured that was a good sign. This is the first recipe I have seen that uses a cooked simple sugar syrup instead of mixing the rhubarb with plain sugar. At first I thought it was too sweet, but it does cut the tartness of the rhubarb.
RHUBARB CRUMBLE
Mix:
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup melted butter
- 3/4 cup oatmeal
- 1 teaspoon cinnamon
Press half of the above mixture into a greased 8 x 8 inch baking pan.
Cover with 4 cups diced rhubarb.
Combine:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
Cook until clear. Pour over rhubarb and top with remaining crumbs.
Bake 1 hour at 350 degrees F and serve warm with ice cream.
