Pink Cheesecake Fruit Salad

Can I just say....this salad is fabuloso! I had to make something to take for a potluck after my last Master Food Preservers class. So, in a pinch, I found this recipes on a bunch of sites. Allrecipes, Changeable Table. Made it..love it! Super easy and really adaptable to the fruit in season, yogurt flavors, do whatever!

Pink Cheesecake Fruit Salad

2 small pkgs. cheesecake pudding mix
1 8 oz. container of cool whip (or equivalent amount of sweetened whipped cream) *I used cream.
1 32 oz. container of strawberry yogurt
Fresh fruit- cut into bite-size pieces * I used strawberries

Mix the yogurt and cool whip (whipped cream) together in a large bowl. Add the DRY pudding powder and combine together. Chill for about 1 hour. Add the cut up fruit and serve.

I think you could use raspberry or peach yogurt with the corresponding fruit and it would be yum!

Rhubarb Crumble

Today was a warm and cloudy day. My little rhubarb plant has been sending out rhubarb pretty well. I made a rhubarb strawberry pie last week and it was yummy....but....no one eats the crust but me..and the dog! So...when they asked me to make a pie again I thought...nope! I'm not gonna do it! I made rhubarb crumble instead and it turned out great. I made this up...so my measurements are probably not exact enough for some.

Rhubarb Crumble

Strawberries-washed and cut into chunks. (I used 2 of the plastic clamshells from Winco)

Rhubarb-5 good sized stalks of rhubarb. I peeled the skin and strings off.

1 1/2 c. sugar

3/4 c. Minute tapioca

1/2 t. salt

Mix that all well and let it sit for 30-40 minutes to juice up and start getting the tapioca plumped up.

Pour into a pie dish and top with the following crumble.

1 1/2 c. flour

1 c. sugar

3/4 c. butter

1 t. salt

Mix dry in food processor and mix till blended. Add butter and pulse until it make crumbly stuff.

Put on pie and bake @ 350 degrees for about 35-40 minutes or till the pie bubbles and makes a mess in the oven!