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What we are is God's gift to us.

What we become is our gift to God.

I know I have another day to make

a difference in someone's life.

Be faithful in small things - because it is in them

that your strength lies.

~ Mother Teresa

Strength and growth come only through

continuous effort and struggle.

~ Napoleon Hill

Rhubarb/Strawberry Crisp

1 1/2 pounds rhubarb cut into 1/2-inch slices

1 pint strawberries, hulled and quartered

2 tablespoons quick-cooking tapioca

3 tablespoons light brown sugar

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

1/2 cup butter, melted

1. Preheat the oven to 350°. Generously butter an 8-inch square baking dish. 

In a large mixing bowl, combine the rhubarb and strawberries and

 toss to mix. Sprinkle on the tapioca, brown sugar, and 1/4 cup of the 

flour. Stir gently and transfer to the prepared baking dish.

2. In a separate bowl, combine the remaining cup flour, the

 granulated sugar, cinnamon, baking powder, and salt. Whisk

 to blend thoroughly. Pour on the melted butter and toss with 

a fork to create a crumbly mixture. Scatter over the rhubarb and 

bake for 45 minutes to 1 hour or until the rhubarb is tender 

when pierced and the crust is lightly browned.



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