So sorry for my absence, blogger friends. This is directly due to my side business, taxi service. I have never driven so much and the only reason I am not on the road right at this moment is because my husband so kindly volunteered to take ALL children so that I could have some moments at the home front. Instead, I was relegated Webkinz duty, ensuring that timed prizes are won by all. Oh, I am also still in my pajamas at 5:20 in the afternoon. This being the result of a lovely day had cleaning and scouring our own personal trash basin, the basement.
Beyond all of this family business, I am passionately baking. Well, not cakes, but using the ingredient in my freezer. I recently made rhubarb crunch and was fascinated by this lovely vegetable. Ohhh, so delicious it was that I had to make it twice in the same week. I am off to the store soon to replace the camera batteries, because when you have children, somehow the camera is turned on and off constantly when taking pictures of backyard turtles and snakes. Those lovely pics of the rhubarb crunch are coming forthright. Where did I get my rhubarb you ask? My lovely mother-in-law keeps us in full stock of rhubarb and raspberries and jams fresh from the family farm in the thumb of Michigan. After tasting my rhubarb crunch I am going to beg her for more this summer. I think she will be pleased that I used it. My husband buckled at the knees after tasting it, giving me the confirmation that the recipe is a keeper. For a full run-down on rhubarb, click here.
The flower picture above was from a new favorite website of mine, Wedding Style Guide. It is a gorgeous site based on the Australian wedding magazine by the same name. They have very beautiful pictures and plenty of information for those of you planning a wedding. To die for cake pictures as well!
Rhubarb Crunch Bars, Cooks.com:
Crust:
1 1/2 Cups Oats
1 Cup Brown Sugar
1/4 tsp. Salt
1 1/2 Cups Flour
1 Cup Butter
1/4 tsp. Baking Soda
Filling:
3 Cups Chopped Rhubarb
1 1/2 Cups Sugar
2 Tbsp. Corn Starch
1/4 Cup Water
1 tsp. Vanilla
Combine all ingredients for crust, mixing until crumbly, as for a pie crust. Pat half of the mixture into the bottom of a 9x13 baking pan.
For the filling, combine the rhubarb, corn starch and water in a medium saucepan. The mixture will be a white color. Bring to a boil, then reduce heat and cook on low until the mixture is a pink color but clear. Take off heat and stir in vanilla.
Pour filling over crust and bake at 350° for 20 minutes. Allow to cool before slicing into bars.
Sooo delicious!
