Good evening everyone. You will find "Be Back Soon" banners in my shops this month for both Simply Primitives & Early Work Mercantile. I have a show coming up June 13th & 14th and ...usually .....I exhaust myself trying to keep up with my online updates & prepare for a show at the same time.......then when the show finally arrives...I'm to tired to enjoy it....AND..I'm not going to do that this year....SO....I will be scarce around here until after June 14th....as I will be working away creating....in my studio...on my front porch.....at my dining room table..wherever the wind my take me.......;)!!!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Before I go......I wanted to share my Blueberry Rhubarb Crumble recipe with you as many of you have asked for it since I posted the pic the other day...:)...Thank you all so much
Blueberry Rhubarb Crumble
1 1/2 cups sugar
3/4 cup all-purpose flour, divided
1 teaspoon cinnamon
4 cups chopped fresh rhubarb
2 cups fresh blueberries (You can use frozen...just be sure and thaw them first)
1/4 cup orange juice
Topping
1/2 cup firmly packed brown sugar
1/4 cup cold butter, cut-up
Heat oven to 350°F with oven rack in center. Butter the bottom of a 9 x 9-inch baking dish or 1 1/2-quart casserole with nonstick cooking spray.
Mix granulated sugar with 1/4 cup of flour and cinnamon in large bowl. Add rhubarb, blueberries, and orange juice and stir until fruit is well coated. Be careful not to break the blueberries. Spoon into prepared pan
Bake 30 minutes or until juices are starting to thicken and bubble.
Mix remaining 1/2 cup of flour with the brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Crumble over the hot fruit.
Bake 25 to 35 minutes longer or until juices are bubbling and rhubarb is fork-tender. Cool on wire cooling rack.
Serve warm with Vanilla Ice Cream or Fresh Whipped Cream! Enjoy
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I'll chat with you all soon!!!
:)Doreen
8 delightful friends dropped in for a visit:
Doreen,
I hope you have tons of success at your show. try to relax and enjoy yourself. Homespun Hugs, Robin
Try not to get too stressed
I know how it is ..
Good luck with your show
I am working on christmas already..lol
Thanks for posting the recipe! I wanted to post a note the day I saw your photo. I had made a rhubarb crisp the day before and it was ugly....just didn't turn out the way I wanted and then I saw yours ~ YUM! And with blueberries also. Will be making this week!!
Enjoy your show and good for you on taking a break. It's hard to make that decision sometimes but I know I feel so much weight lifted when I do. I'm sure you will do very well at your show....wish I could go!
Warm hugs ~ Jenn
Mmmmm- the recipe sounds wonderful, Doreen- thanks for sharing!
Please don't work too hard- and you will be missed so hurry back!
You've earned a break although if sewing away till your heart's content is much of one, fulfilling the time with things you love to do is.
Thanks for sharing that yummy recipe, I'm heading to the rhubarb patch now.
Don't forget to show us little teases of your works in progress.
Tata for now, Susan
Doreen~Best wishes for your show! (I know you will do well, your pieces are wonderful!) Please post pictures when you come back!E~Kathy
That's great that you have the sense to let s few things sit on hold for a moment...It is so easy to get over our heads in internet stuff.
See you later and I pray your hands and heart be filled with creativity.
Jane
WOW! Love that tent. What a treat. And Oatmeal chocolate chip cookies are my all time favorites!
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