Mother’s Day, spring lilacs, recipes, etc.! There are so many reminders of Mom. When a friend of ours offered to help us with some house projects the only payment he requested was my Rhubarb Crisp. I agreed with slight hesitation, my Rhubarb Crisp recipe was passed on to me from my dear mother. Her transition to heaven is still fresh and I’m faced with many reminders of her. It seems that I’m not in control of my emotions when a trigger word is mentioned…then the tears come. GriefShare calls those “emotional Hijacks”. I realize this is part of the grieving process. I know she is experiencing the joy of being in the presence of her Lord and Savior. My head knows this and I’m happy for her, but my heart feels the loss. As I move on, I choose to be thankful. I’m grateful I had my mother for as long as I did, that she was the person she was, and that God had given her to me. He will wipe away every tear from their eyes, and death shall be no more, neither shall there be mourning, nor crying, nor pain anymore, for the former things have passed away. Revelation 21:4 ESV “Sometimes we say. ‘God is good,’ with tears running down our cheeks.” –Dr. Joseph Stowell
3 cups cut up rhubarb, 1 pkg. (3 oz.) strawberry or raspberry gelatin, ½ cup sugar
Place the washed and cut up rhubarb in a 9×9 baking dish. Sprinkle gelatin and sugar on top of the rhubarb.
Topping: Combine ½ cup butter, 1 cup flour, ¾ cup brown sugar, and ½ cup oatmeal. Mix well and sprinkle on top of rhubarb. Bake for 45 min. at 350 degrees