They say one thing leads to another.

My recent posts have been on pink wine, a pink princess, and blushing a particular shade of pink over a compliment.

And although I do plan my writing, I don’t actually colour coordinate the topics.

And so it goes; and seems to continue colourwise.

There was a late night baking session last evening when I should have been more sensibly sleeping. So once I pulled the Rhubarb Strawberry Crisp out of the oven, I shut off the lights, and it cooled overnight. And we awoke to something a sweet pinkish-crimson for breakfast.

Did you know that rhubarb is a vegetable not a fruit?  This perennial plant dates back to ancient China and was used medicinally as a laxative, to reduce fever, and to cleanse the body.

So really you’re eating oats and veggies for breakfast. Good for you, right? Vanilla ice-cream on top would be a bit decadent, even for me, but thick Greek youghurt would be delicious.



4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh or frozen strawberries, sliced
3/4 cup organic sugar
1 tablespoon cornstarch or tapioca

Stir all ingredients together in a large bowl. Transfer to an 8X11′ baking dish

1 cup all-purpose flour
1/2 cup cane sugar
1/4 teaspoon salt, 1/4 teaspoon cinnamon
1 cup oats
3/4 cup cold unsalted butter, diced

Whiz in food processor. Sprinkle on top of rhubarb mixture to cover completely. Bake 350 degrees 55-60 minutes until golden and bubbling.

Adapted from Foodnetwork, Ina Garten 


Before I bought my BMW, I was an avid cyclist.

My bike is a Cadillac Pink Cruiser. Yes, by that Cadillac company.

It’s an awesome ride.


I think I will go for a spin.

I’ve got breakfast to work off.

Enjoy my social media

Susan Written by:

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