Awesome Rhubarb Jelly!

I am taking a break from answering questions to feature this SUPER easy Rhubarb Raspberry (or Blueberry if you want) Jelly for freezers...tastes great on ice cream!

Rhubarb Raspberry Jelly
7 cups Chopped Rhubarb
4 cups Sugar
1 can Raspberry Pie Filling
Boil the ingredients above in a large sauce pan or pot for 10 minutes. Remove from the heat and add the following:
2 packages of Raspberry Jello
Stir in completely. Pour into jars and let cool.  Store in the freezer. DELICIOUS!!!

Busy, but good recipe to share!

Holy smokes we have been busy, I haven't posted in so long! Between calves, cows, new cows, and dairy princess stuff it's been a whirlwind at the farm. I did get a chance to do some baking the other day-something quick and easy, but very tasty, so I thought I would share the recipe:

Peach and Raspberry Crisp
-6 cups peeled and sliced Peaches (I used ones that I froze from last year)
-2 cups Raspberries (I also used ones from last year that I froze)
-2 tablespoons Orange Zest
-1 1/2 cups Brown Sugar
-2 cups White Sugar
-1 cup Oatmeal
-1 cup Flour plus 2-3 tablespoons
-1 cup Butter

Toss peaches with Orange Zest, 1/2 cup Brown Sugar, 1 cup White Sugar and 2-3 tablespoons of flour. Let sit until juices thicken. Add more flour if needed. Gently toss in raspberries. Pour into the bottom of a 9 X 13 greased pan. Mix butter, remaining flour (1 cup), oatmeal (1 cup), Brown Sugar (1/2 cup), White Sugar (1 cup). Pour dry mixture over the top of the fruit layer. Gently press, and bake in a 350 oven for 1 hour.

Best served warm with vanilla ice cream on top and a tall glass of milk!!!!