Happy Independence Day!

Today we’re celebrating with our church at the annual picnic and then may or may not watch fireworks afterward. Fireworks and small children don’t often mix well — the late bed time, the loud noises first from the gunpowder explosions and then from the crying children . . . it’s easy to say, ‘maybe *next* year we’ll see the fireworks’! 😉

We’re keeping our grilling simple this year — brats and turkey dogs — for a side dish I’m taking a veggie tray with store bought hummus and for dessert chocolate cake and blueberry rhubarb cobbler. After all, dessert has two ‘s’es because everyone wants two! 😛

Blueberry Rhubarb Cobbler (Red, White, and Blue Cobbler)

Fruit layer: 8-10 stalks rhubarb, cleaned and chopped 1 1/2 c. sugar 2 Tbsp. lemon juice 2-3 c. blueberry, fresh or frozen 1/4 c. cold water 2 Tbsp. corn starch

Biscuits: 2 c. flour 2 Tbsp. sugar 2 tsp. baking powder 1/2 c. butter milk

Place the rhubarb, sugar and lemon juice in a pan on medium heat. Cook until juicy and bright colored. Add blueberries and bring to a boil. Stir together water and corn starch and add to fruit mixture, stirring constantly until thickened. Remove from heat & pour fruit into 9 x 13 pan.

Stir together dry ingredients for biscuits. Cut in butter until crumbly. Add enough milk to make it clump together in a ball but not enough to make it sticky and wet. Drop biscuit dough on top of fruit.

Bake at 350 F for 20-30 min until top is cooked through. Especially good served warm with vanilla ice cream!