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!
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)
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!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.