Strawberry-Rhubarb Crisp - Rachel Wolfert

*If anyone would like some rhubarb - I've got a lot and would love to give it to you.  You could also get a Rhubarb start for your own garden.   Come get it before I'm gone!

This dessert became an early summer tradition while living in Michigan. We had a huge strawberry patch and a rhubarb plant in the garden. They were both ready to harvest at about the same time. The kids would help pick the strawberries and cut off the rhubarb. Serve this with some good vanilla ice cream. Makes my mouth water just thinking about it!

3 cups sliced rhubarb (6-8 stocks)
3 cups hulled and sliced strawberries
1 cup sugar
1 1/3 cup flour
½ tsp cinnamon
1 cup brown sugar
1 cup oats
¼ tsp ground nutmeg
½ cup butter, melted

1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9x13 inch baking dish.

2. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.

3. Bake at 350 degrees for 35-40 minutes in preheated oven.

Hot and sweet Salsa - Kathy Jano

2 15oz cans diced tomatoes
1 purple onion diced
2 habenero peppers diced
4-6 small jalapeno peppers diced
1/2 c. sugar (but go with your own taste)
1 tsp. Salt

Simmer tomatoes, onion and peppers for a while until peppers and onions are soft. Add in Sugar and Salt to taste.

Makes about 1 quart

Fresh Salsa - Kathy Jano

*Salsa served at the Mission Home Luncheon

4 sm-med. tomatoes diced fine I used on the vine tomatoes
1 med. purple onion diced fine
2 jalapenos diced
1/2 yellow bell pepper diced
1/2 cup diced cilantro
1 t. salt

Mix
Makes about 1 quart