Rhubarb Crisp
1 cup brown sugar
1 cup flour
3/4 cups oats
1/2 cup melted butter
1 tsp cinnamon
4 cups diced rhubarb
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 tsp vanilla
Combine brown sugar, flour, oats, butter and cinnamon. Press half into 8×8″ dish. Top with diced rhubarb.
In a saucepan, heat sugar, cornstarch, water, and vanilla. Cook until clear. Pour over rhubarb. Top with remaining crumble.
Bake at 350 degrees for 45-55 minutes. Serve with ice cream.
Lemon Raspberry Smoothie
1 cup frozen raspberries
1/2 cup frozen vanilla yogurt
1/2 fresh lemon, peeled and seeds removed
1 tbsp honey (or to taste)
1/2 cup water or ice cubes
Add all ingredients to blender and blend on high until well mixed. Serve immediately and enjoy!