Rhubarb's last stand, probably...

It was Stan's suggestion: pick the rhubarb now before it's too late. The next two days have temperatures expected to be 98 and 99 degrees F. No farm pond here, but praying the air-conditioning keeps chugging along!

I made a pan of rhubarb bars and a quart of rhubarb sauce. It won't be long before we have some blueberries, cherries and blackberries. If we keep one step ahead of the robins...I noticed that our Amish neighbors have lots of mulberries ripening (that no one is gathering). Maybe the thieving birds can fill their bird tummies with them for awhile. Until we get that netting up!

Here's the recipe if any of you still have fresh rhubarb (frozen rhubarb is just too watery!)

Bake in a 13 x 9 pan (Circulon pan works fantastic!) at
350 F. for about 45 minutes. Watch to make sure it is set on top but not brown.

crust:
1 1/2 c. flour
1/2 c. powdered sugar
10 T. cold butter
Cut the butter in to the flour/sugar mix and pat into the 13 x 9 pan
pour on top:
4 eggs, lightly beaten with
1/3 c. half and half cream (or whole milk)
1 tsp. vanilla
2 c. sugar
1/4 c. flour
pinch of salt
stir in 5 cups of diced rhubarb

that's it! Hardest part is picking, washing, and cutting up the rhubarb.