1. It’s raining. But it’s April so everything is as it should be.
2. My mom and dad stopped by this morning. They are buying ten acres two miles from our house and came down (up, whatever) to get the survey done. In the rain.
3. A friend and her three wee ones paid us a visit.
The four-week-old baby was the hit of the show. My oldest son laid on the sofa, the babe asleep on his chest, and would’ve stayed there the whole time if I’d-a let him. But I was hungering for my baby fix so I up and booted him from the room.
4. Another friend and her granddaughter are coming to visit this afternoon. I need to rid the house of 273 flies before they get here.
5. The kids and I are doing a little skit at church this evening. The Baby Nickel has a dual role: first a servant boy and then a rooster. I’m keeping my fingers crossed.
6. Rhubarb’s up.
This is my standard rhubarb dessert. It’s a perfect way to star the tart stalks. Half of the crumbs make up a crunchy bottom crust and the other half makes a crunchy topping, thus the name Rhubarb Crunch. It could not be more appropriately named.
This last time I used half sour cherries and half rhubarb—it made for a right pretty (and delicious) crunch.
3/4 cup flour
1 cup oats, either rolled or quick
1 cup brown sugar
½ cup butter
1 teaspoon cinnamon
½ cup sugar
2 tablespoons cornstarch
½ cup water (or fruit juice)
½ teaspoon vanilla
4 cups diced rhubarb
Combine the flour, oats, brown sugar, and cinnamon in a bowl. Rub in the butter with your fingers to make crumbs. Press half of the crumbs in the bottom of a greased 9 x 9 glass pan. Reserve the remaining crumbs for the topping.
In a small kettle, stir together the sugar and cornstarch. Add the water (or fruit juice) and vanilla. Bring it to a boil, stirring steadily, till thick and smooth. Remove the kettle from the heat and add the rhubarb, stirring to coat. Pour the saucy fruit on the crust and top the fruit with the remaining crumbs. Bake the crunch at 350 degrees for 35 to 40 minutes, or until the juices are bubbly and the crumbs—both top and bottom—are golden brown.
Serve warm, with milk or vanilla ice cream.