With a Grateful Prayer and a Thankful Heart: 5/27/12 - 6/3/12

Saturday, June 2, 2012

Think on These Things #16 ~ Psalm 37:3

This past Wednesday evening, we had our end-of-year Community Group Bible study with a barbecue dinner.  Everyone brought a dish to share and we had a great time eating and chatting with each other outside on the patio.

The timing worked and we were joined by dear missionary friends who shared their work in Bangladesh.
 Evaluating the many blessings and the difficulties over the past couple of years with the many projects they oversee, Psalm 37:3  is the verse that has been encouraging them as they Point People to the Provider.

their prayer... that we understand God's will,
gain spiritual wisdom.
please and honor God,
bear good fruit,
grow in knowing God,
be filled with God's strength,
have endurance and patience,
remain joyful in Christ, and
give thanks always.
(prayer taken from Colossians 1:9-18)

Has God impressed on your heart something special this week?
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I'd love for you to share.

Here's how:
Please link directly to your post, NOT your blog.
In order to link, you will need to leave a link back in your post to this 
Think on These Things
or you can include the
Think on These Things
button by copying and pasting the code below onto your post (while in html not compose)

 With a Grateful Prayer and a Thankful Heart

Friday, June 1, 2012

Rhubarb Crisp

Thank you, Martha, for a very easy, very yummy Rhubarb treat!
Rhubarb Crisp
Serves 12


2 pounds rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon
Vanilla ice cream, for serving (optional)


Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.

Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Recipe Note:
I was a little short on rhubarb and added about ½ cup blueberries to total 2 pounds.
I baked closer to 45 minutes for the crisp to become bubbly and nicely golden.


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