First, we had to pick the rhubarb, so we headed to the backyard. Rhubarb grows best in an area where it's shady and wet. We've had a lot of cloudy, rainy days lately, so the rhubarb is perfect for the picking.
This is the first time the youngest ones have picked the rhubarb. Rylar was a little skeptical about it. When I told him we were going to use it in our dessert, he said, "That doesn't look like something you can eat." He sure did enjoy the process of picking it though.
We brought it in the house and cut it and cleaned it up.
Then we added a few strawberries and some sugar and added a topping and it was ready to bake.
We spent most of our time tonight picking rhubarb and preparing the dessert, but we did have enough time for our Bible time. Tonight we read lesson 30 from Leading Little Ones to God by Marian Schoolland. It was titled "God's Angels Watch Over Us" which brought us through the story of Daniel in the Lion's Den.And we also read the lesson from Daniel 6:16-23 in the Bible. We talked about how much Daniel trusted God and how he refused to bow down to anyone else even if it meant he would be thrown into a den of hungry lions. God sent His angels to protect him. God is trustworthy and worthy of praise.
Another Cookie Baking Night has come and gone,. As usual, a fun time was had by all.
Here's my standard strawberry-rhubarb crisp recipe
3 cups chopped rhubarb
3 cups strawberries (frozen or fresh)
1 cup sugar
1 tablespoon vanilla (or flavored liqueur or flavor extract of choice)
Place fruit, sugar, and extract in 9x13 inch pain and toss together until coated.
1 pkg oatmeal cookie mix (dry)
1 stick (1/2 cup) softened butter
Mix together topping until crumbly and sprinkle generously over fruit mixture until it is completely covered.
Bake at 350 degrees for 40-45 minutes or until topping is golden brown and fruit mixture bubbles up on the sides.
Serve warm with vanilla or strawberry ice cream on top