Spring might be here to stay

Here, in Minnesota's Twin Cities, spring has been about a month late. Tulips are just now popping open, tree leaves are finally unfolding, ducklings are making a first appearance on our lake ... AND the weather forecast shows 70s for a week out - Woo Hoo!

Yesterday evening I hosted my knitting group. I always look forward to our evenings together. We have a great group of incredibly creative, talented, and wonderful women! I think if you asked my knitting group they'd all agree that another highlight of our evenings together are the yummy desserts that are served. These women are all wonderful cooks too!

For our treat last night, I took advantage of the bounty of my rhubarb plants (always the first thing in my garden to pop up through the snow and herald in spring). I made Rhubarb Slush Punch and Rhubarb Crisp - YUM! Try the recipes for yourself. Even if you think you don't like rhubarb, I bet you'll like these tasty recipes.

Rhubarb Slush Punch
2.5 to 3 cups rhubarb, cut into 1-inch pieces
1 cup water
1/3 cup granulated sugar
1 cup apple juice
6 ounces frozen pink lemonade concentrate, thawed
2 liters lemon-lime soda

In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes, or until rhubarb is tender. Cool for about 30 minutes.

In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade. Pour into a freezer container. Cover and freeze until firm.

Let stand and room temperature for 45 minutes before serving. For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.

Rhubarb Butter Crisp
3 to 4 cups rhubarb, cut into 1-inch pieces
3/4 to 1 cup granulated sugar
1.5 cups plus 3 Tbsp Flour
1 cup oatmeal
1 cup brown sugar, packed
1 cup butter, melted

Directions: Spread rhubarb evenly in 9x13 pan. Sprinkle granulated sugar and 3 TBS flour on top.

In a bowl, mix together oatmeal, brown sugar, remaining flour, and butter. Crumble evenly over rhubarb. Bake 350 for 40 minutes.

Enjoy!