Rhubarb Crisp recipe fills these little canning jars.
These go right into our freezer and when we are ready to eat we simply pull them out of the freezer, take off the lids, and put them onto a baking sheet. As we put them into the oven, we close the oven door and turn on the oven to 375 degrees and bake for 45 minutes.
A busy summer... I continue to be thankful;
Lunch with friends, batches of Strawberry jam on my counter waiting to be put into the pantry, raspberries awaiting on the tables to be made into jam, a part time job that I am so thankful for, potatoes and salads from my garden, fresh picked peas eaten over the table on the deck while sharing His words with the daughter, new friends, singing praises while sorting through laundry, hospital visits with a brother in law in the evenings, praise music playing in the living room, taking lunch and desserts to a friend just home from the hospital, preparing a lesson for Gods precious little children for Sunday mornings, weddings, a summer bible study with a new group of woman down the street, bike rides, shopping, making jam, cleaned Rhubarb chopped up for a winters snack, Rhubarb crisp for dessert tonight and enough left over to make crisps in canning jars for the freezer to send with the daughter leaving again for her forth year of College at the end of August and still enough to share with others, a God who constantly reminds me of how deeply He loves me and how needed His grace is in my life...