Fresh Rhubarb Crisp

Back when we had three boys at home, on Sunday evenings we would do our family calendaring for the week. I would try to entice the guys to the meeting with dessert. This was one of our standbys from Mom's cookbook. Our rhubarb is growing better than ever this year, and were able to enjoy some crisp with strawberries.

Fresh Rhubarb Crisp

Filling:
4 c. rhubarb, 1/2" pieces
1/4 t. salt
1 c. sugar
1/4 c. flour

Topping:
1 c. flour
1/2 c. oatmeal
1 c. brown sugar
1/2 c. butter, melted

Mix together filling ingredients and put in 8 x 8" baking pan. Combine topping ingredients and put over rhubarb. Bake at 375° for 35 minutes. Serve warm topped with whipped cream. (For double batch, use 8 c. rhubarb, 1-1/2 c. sugar and 1 c. brown sugar in a 9x13" pan)

by Dee, wife of Barbara's son Scott

Watermelon Cake, Tri Tip Marinade

I saw a cake a friend tried online at this link. 

It has watermelon center. 

I'm not going to copy the recipe here, as the website

 has many good tips on putting this together.

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The Hardy family invited us over for a Memorial Day BBQ.
Debbie found this recipe and the steaks were beyond fantastic.

Tri Tip Marinade

This is really a flavorful and tasty marinade. The lemon pepper lends great flavor to the beef.

1 c. lemon juice
1 c. olive oil
1/2 c. sugar
1/2 c. soy sauce
1/2 c. black pepper
1/2 c. garlic salt
1/2 c. chopped garlic
1/2 c. chopped dried minced onion
2 (4 pound) tri tip roasts or use steaks

To make marinade, mix all of the ingredients except for the beef, in a large mixing bowl. Place the trimmed tri-tips in a plastic bag and pour the marinade over. Let stand in the refrigerator for 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. 

Servings: 12

HAPPY INDEPENDENCE DAY!!