Steve, Evy, and me in North Dakota on my mom's 60th birthday

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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
Ingredients:
· 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)
Instructions:
· 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