The last of my six original grandma campers graduated from high school this past weekend. Our Nik was just three years old when he joined our group of campers. We thought maybe he would only last a couple of days but he ended up staying the full week. We would find him sound asleep curled up in a corner from time to time! Good times, good memories! The picture is of the six on one of our field trips to the Grotto of Redemption that summer.
I have another rhubarb recipe for you given to me by Helga Anderson. I hope that you will enjoy!
 
Rhubarb Bars
Crust:
1 cup butter (do not soften)
1 cup brown sugar
1/2 tsp. soda
1 1/2 cups quick oatmeal
1 1/2 cups flour
1 cup chopped nuts of your choice
Combine ingredients until crumbly (best done with your fingers). Pat 3/4 of the mixture into a greased 9x13 inch pan (flour hands to spread)

Filling:
4 full cups of cut up rhubarb
1 1/2 cups sugar
1 small box of cherry jello
2 rounded tbsp. of cornstarch
1/4 cup water (or apple or orange juice)


Combine ingredients in a sauce pan and cook til it thickens. Cool slightly. Pour into crust and top with left over crumbs. Bake 30-35 minutes at 350 degrees or until nice light brown. You can cut and serve as bars or cut in squares with a dollop of cool whip as a dessert. Keep in the refrigerator, it will stay firmer.

Have a great week!

What a beautiful weekend! I spent four hours working in my flowers - ok - two of those hours were spent taking a break in my lawn chair!! The orioles were busy going in and out of the jelly and nectar and a little wren was checking out the wren house. I spent my Mother’s day doing exactly what I like to do. What more could one ask for? I tried a new recipe this weekend for a rhubarb pie. It was easy - I made it even easier by buying a ready made short bread crust instead of using the recipe that came with the pie recipe. I hope that you like it too!
 
Pink Lady Pie
Crust:
1 1/2 cups flour
1/4 tsp. salt
1 1/2 tablespoons sugar
1/2 cup oil
2 tablespoons milk
Mix flour, salt, sugar, oil and milk thoroughly. Press into a 9-inch pie pan, making an edge or rim. Bake at 350 degrees for 10-15 minutes. Set aside to cool.
 
Filling:
2 cups diced rhubarb
3/4 cup sugar
1 (3 oz.) package strawberry jello
1 tablespoon lemon juice
2 cups whipped topping

Cook rhubarb and sugar over low heat until tender.Stir often and watch carefully. Add dry jello. Stir until jello is dissolved, let cool. Add lemon juice, cool to room temperature, fold into whipped topping. Pour into cooled crust and refrigerate for several hours. This may also be frozen. Top with additional whipped topping when served.  

Have a great week!

 The week my son John was here visiting we went over to my Mom’s in Blue Earth and Pa Lloyd took our 5 generation picture with our baby Lydia. The front row (L to R) is my mom, Cary Taylor, (a young 101), holding her great-great granddaughter Lydia Renee Phillis, Lydia’s mom, my granddaughter Samantha Phillis, (back row) our son John Lloyd, grandfather and me great grandma! Doesn’t seem possible that I am a great grandma. I mention them from time to time, so thought you might enjoy putting faces with the names!

It seems like spring is having a difficult time warming up and staying that way. We are now covering up our geraniums at night. We were so excited to have a mother cardinal build a nest in our trumpet vine just a few feet from our back door. She sat on her nest for two days and then Thursday morning she was gone, a couple of feathers remained along with her tipped nest! Some critter must have gotten her or chased her away. We were so looking forward to watching a cardinal family grow, but guess its not to be!

Today I’m sharing a dessert recipe that Sue Barnes shared with me sometime ago. It’s light and looks like spring to me and I love raspberries. Hope that you will enjoy it too!
 
Raspberry Dessert
1 cup vanilla wafer crumbs
1/2 cup chopped slivered almonds
1/4 cup melted butter
 
Mix together, press firmly into the bottom of an 8 inch spring form pan. Bake at 350 degrees for 10 minutes, cool.
 
Filling:
14 oz. can sweetened condensed milk
3 Tbsp. lemon juice
3 Tbsp. orange juice
10 oz. frozen raspberries with syrup
1 cup cream, whipped
 
In a large bowl combine condensed milk, lemon juice and orange juice. Beat until smooth, add raspberries. Beat on low until well blended. Fold in whipped cream, pour over crust, freeze until firm. Let stand 15 minutes at room temperature before serving.
 
Have a great week!