May 30, 2013


Remember when you were a kid in summer?
The days seemed endless and all you had to do was play and have fun.

I adore these pictures of Luke and his little friend, Izzy!
Izzy has been featured on Estelle's before and is Atlanta born and bred!
She is the cutest Georgia Peach you will ever find! This was a play date at a local farm in Atlanta, which allowed children to roam, pet the farm animals and pretend they were country kids for a day!

Luke leads the way as they fun through the fields....
little one trying to keep up as best she can!

Don't you wonder what she was trying to ask Luke?
 Or better yet, what Luke was trying to explain to her!

Summer months, when we would go to The Jackson Farmer's Market with Mother, we always came home with fresh rhubarb. I am constantly amazed at the number of people I run into who have never heard of rhubarb or have never tasted fresh rhubarb! Oh darlings....please don't hesitate. It is one of life's greatest offerings! This little recipe is perfectly suited for a summer dessert!
4 to 5 cups of cubed fresh rhubarb
1 cup sugar
1 (3- oz) package of strawberry Jello
1 white cake mix
1 1/4 cup water
1/2 cup chilled butter, cut into pieces


Put ingredients in a buttered 9" x 13" baking dish in even layers in the order that they are given - do not mix. Cut the butter into slices spread out over the top of the cake mix. Bake in a 350° F. oven for 1 hour. Delicious served warm!

This is Mother's recipe for rhubarb sauce. She would serve this in Grandmother's cut glass crystal bowl and what an elegant presentation this made. I have shared it with many friends, and everyone agrees: Follow the recipe to a T and you will have the most delicious rhubarb sauce you have ever tasted.

2 cups water
2 scant cups sugar
3 pounds rhubarb cut into 1-inch pieces

Make a syrup with the water and sugar. Boil together a few minutes.Add rhubarb to syrup when it starts boiling in center. Watch closely and let boil just 1 minute.Now here is the trick that makes ordinary rhubarb sauce a Sauce Deluxe: Pour into a bowl or pan with a tight cover. Leave tightly covered until cold, and you will find a sauce very different from any you have ever eaten.


1 comment:

  1. I absolutely love Rhubarb! My grandmother grew it and our summer meals often included it. This cake looks divine and I can't wait to try it, XOXO


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