st. peter's weekend

There sure was sure a lot going on this past weekend at the church. From the BBQ for all the "Man of the Shroud" volunteers as well as the Knights of Columbus infamous Salmon Fry, not to mention the The Most Holy Body and Blood of Christ (Corpus Christi). I hope you were able to take in some of the celebrations and if not, Annie has put up some wonderful pictures on the St. Peter's Facebook page. As promised, here is the recipe for a Rhubarb Crumble that I received from my mom year's ago. I hope you like it.

RHUBARB CRUMBLE

5 cups rhubarb (cut 1/2” thick)*

1/3 cup brown sugar

1½ Tbsp cornstarch

½ tsp cinnamon

Topping

¾ cups rolled regular oats (or gluten free oats)

¼ cup brown sugar, packed

3 Tbsp wheat germ

3 Tbsp all-purpose flour (or gluten free)

2 Tbsp chopped pecans

1 tsp cinnamon

¼ cup softened butter (or dairy free margarine)

Preheat oven to 350 F.

Place all the filling ingredients into a bowl and mix together. Place in a greased 8 x 8 square pan. Mix the dry topping ingredients together and then work in the butter (margarine) in with a fork or your fingers. Sprinkle evenly over filling. Bake in the centre of the oven on middle rack for 35-40 minutes, or until the top is golden brown. Serve warm or at room temperature with vanilla ice cream.

*Also try using 2 ½ cups of sliced rhubarb and 2 ½ cups of fresh or frozen blueberries.