My cousin Kelly on the left, my Aunt Claire, me, and my mom - Lynn on her birthday.
Silver collection in the kitchen.
Family room view from the kitchen - the living room is on the other side.
Old Ledger Paper from Queen of Tarte
My trip to the farmers market - needed rhubarb for the crisp!
The rhubarb berry crisp before we dug in....
I ended up using rhubarb, blackberries, raspberries, blueberries, and strawberries - it was a really great combination. If you have "The Farm Chicks in the Kitchen" cookbook the recipe is on p 112. It's called "Blackberry Crisp", but you really can use any combination of berries and fruit that you like. I've included the recipe below for anyone who needs it.
Rhubarb berry crisp
· 2 cups fresh or frozen fruit (that one 16 oz bag if you get it in the freezer section)
o (I used 1 cup of chopped rhubarb and 1 cup frozen mixed berries)
· ¾ cup all-purpose flour
o (I used whole wheat flour)
· ¾ cup packed brown sugar
· ¾ cup old-fashioned rolled oats
· ½ tsp ground cinnamon
· ½ cup cold unsalted butter (1 stick), cut into small pieces
· ½ cup chopped walnuts (optional)
· Heat the oven to 375 degrees
· Place fruit in the bottom of an 8-inch square (or round) baking dish
· Combine the flour, brown sugar, oats, and cinnamon in a medium-size mixing bowl
· Cut the butter into the flour mixture with a pastry cutter or your clean fingers until the mixture forms large crumbs.
· Stir in the walnuts if you wanted them (which I left out :o)
· Sprinkle the mixture over the berries in the baking dish
· Bake until the topping is browned and berries are bubbly – about 40 min’s (you can carefully poke a fork in to make sure the fruit is soft (especially if you are using rhubarb)
· Serve warm with vanilla ice cream