A delightful giveaway is being offered by sewmeow in honour of her birthday this month. Go and visit her (well, read the rest of my post first) and you can enter.
The other night, Mr. P and the OnlyChild went to a football game. While they were gone, I got creative in the sewing room and in the kitchen.
I finished my Bunny Hill Tisket a Tasket block for June... just in time for the release of July's block.
And I made the Seasons of the Heart June block from A Legacy of Stitches. I changed this one a little bit, creating a shooting star rather than the patriotic theme that Sandi had chosen.
In the kitchen, I decided it was time to use up some of the fruit before it passed its prime. The result of my messing around is this:
Rachel’s Rhubarb Bumble Crumble
(Warning: Despite the abundance of fruit in this recipe, this is not diet food, although I suppose you could substitute Splenda for the sugar. All measurements are approximate since I didn't bother to measure and had to guess. That's my cooking style...)
5 stalks rhubarb, cleaned and sliced
2 c assorted berries (blueberries, raspberries, blackberries, or strawberries)
1 apple, cored and diced
½ c granulated sugar (or more to taste – you know how tart rhubarb can be)
1 ½ c oats
1/3 c margarine
1/2 c brown sugar
Dash of cinnamon or nutmeg (optional)
Preheat oven to 425º F. In large casserole dish layer rhubarb, apple and berries, alternating with granulated sugar.
In small bowl, combine margarine, oats and brown sugar. Sprinkle over top of fruit. Cover and bake for 35-40 minutes until fruit is tender and bubbling.
Serve with whipped cream or ice cream.
Happy Fourth of July to my American friends! I hope you had a wonderful holiday... with lots of fireworks!