We Remember

Two things to share with you today… a card and a recipe.  It’s rhubarb season here and yesterday I put together a rhubarb recipe. It’s a compilation of a few different recipes so I made one of my own. What does it have to do with today’s card? Well…honestly, not much except that I wanted to remember it. 🙂 I have a bad habit of losing recipes and sharing them with you is a win-win situation. You might enjoy them & I know exactly where they are!

We Remember

Today’s card uses a new stamp set to be released tomorrow from the Rummage Bin line. Lisa Silver is a long-time talented designer with CHF. If you follow the tutorial each week, Lisa always does a fabulous job with those. I’m so excited for Lisa as this is her first stamp set she’s designed and it is fabulous! We Remember is a classic military themed set that is perfect for so many families. For this design I thought I’d use some red Jenni Bowling paper with a few of the images from this set to create a Remembrance Day themed design.

Supply List:

Stamps: We Remember (the Rummage Bin) by CHF
Ink: Black Memento by Tsukineko, Brushed Corduroy Distress ink by Ranger
Paper: black cardstock by Bazzill, Natural Smooth cardstock by CHF, mini papers by Jenni Bowlin
Other: sewing machine, star brad by Creative Impressions, decorative tape by Prima

And here’s the recipe…

 Rhubarb Betty

6 cups of chopped rhubarb, fresh or frozen

1 ¼ cups sugar

Topping:

2 ½ cups flour

1 cup oatmeal

1 ½ cups packed brown sugar

1 cup butter or margarine, melted

1 tsp salt

1 tsp. cinnamon

Fill 9 x 13 with rhubarb and sprinkle with sugar. Mix flour, oatmeal, brown sugar, salt, cinnamon and butter together until crumbly. Scatter over rhubarb. Bake, uncovered in 375° oven for 40 minutes. Serve with ice cream. Makes 24 small servings or 16 large.

Thanks for stopping by!