Let’s Get Cookin’ Thursday: “God is Always Available to Chat” and Aunt T’s Strawberry Rhubarb Crunch

My husband had an aunt that was like a second mother to him. She was a delightful woman and had a strong faith. When talking about death Aunt T often said she hoped she went to sleep one night and woke up dead the next morning. Funny lady. She lived into her nineties and almost got her wish.

The entire family misses her, and the impact she made on its members is remarkable. Aunt T took time to talk whenever someone needed a listening ear, send a card if you were sick, go to all church and family functions, and not only was the family historian but honorary grandmother to all of the children. If family or friends needed money or a place to stay, she freely gave without hesitation.

Many days my husband and I wish we could call and talk to her. There might be a family question that only she could answer. Perhaps we are just lonesome for her. Do you ever get like that? Lonesome to talk to someone? If we do can you imagine how much God does? Surely He longs to hear from us, His children through prayer. While we might not be able to talk to friends or family everyday, God is available all of the time, twenty-four hours a day, seven days a week. He is just waiting to hear us call out to Him.

Think about that. God, the powerful maker of the universe and Creator of all things is waiting on us to reach out in prayer to Him. Wow! Why are you waiting? Start now even if it is just to acknowledge His power and who He is. The more you pray the more you will want to pray. You will long to talk to Him like He longs to talk to you. Amazing, isn’t it? My husband and I might not be able to talk to Aunt T anymore but we can always talk to God. So can you.

“Then you will call on Me and come and pray to Me, and I will listen to you.”
Jeremiah 29:12 NIV

Aunt T’s Strawberry Rhubarb Crunch

1 cup flour, all purpose
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1/2 cup butter, melted
2/3 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
2 cups diced rhubarb*
2 cups diced or sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract
*If you are too skittish to try rhubarb, use 2 cups of another berry or peaches.

Preheat oven to 350°.
In bowl, combine flour, sugars, oatmeal, butter, salt, and cinnamon.
Mix until crumbly and press half into a greased 9″x13″ baking dish.
Cover with rhubarb and strawberries.
In small saucepan, heat water, cornstarch, and extracts over medium-low heat until thick and clear, (approximately 5 minutes) stirring frequently.
Pour over the fruit layer.
Top with remaining crumb mixture. Bake for 60 minutes. Watch to make sure it is not getting too brown. If it is, cover with foil.
Serve warm. Good with ice cream for dessert or for breakfast without.

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