New Designs in My Shop...Newsletter Just Sent...& a Recipe Too!!

My "Crowned Crow" pillow....& "In God We Trust" pillow......

Good Morning Friends, Just a little update from my house to yours!.....Lots of gorgeous new pillows designs are filling my etsy shop, Heidi Devlin Design! Please stop by for a quick visit! Also this month's "Living Little with Heidi" also was sent this weekend, so if you still not receiving it yet please let me know & I will send the May issue to you right away!....It is a wonderful issue with rhubarb recipes & great ideas for table settings & how to ready your yard & outdoor spaces for summer!....

And along with that I thought you all might enjoy one of the rhubarb recipes included in this month's "Living Little"!...."Strawberry Rhubarb Streusel Pie"...incredibly scrumptious for breakfast or this evenings dessert!!! (Recipe at end of post)

I am up to all kinds of projects today!...And have fun with all of yours as well!

Happy puttering!......Your friend, Heidi XO

" Queen Bee" pillow.......so charming!

"Strawberry Rhubarb Streusel Pie".....you must try it!

And please let me know if you would like me to be sending you my monthly on-line newsletter,
"Living Little with Heidi"! It is filled with ideas for your home & garden! Lots of recipes & great inspiration!....Enjoy your day!!.....

Strawberry-Rhubarb Streusel Pie (This recipe came from Recipe Zaar)

Ingredients

• 3 cups chopped fresh rhubarb (or frozen, thawed)
• 1 cup sliced fresh strawberries (or frozen,thawed)
• 1 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon lemon juice
• 1 9" unbaked pie shell
  

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Topping

• 2/3 cup flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/3 cup hard butter

Directions

1. Turn into pie shell.

2. To make topping; combine dry ingredients and cut in margarine until crumbly.

3. Sprinkle over rhubarb mixture.

4. Bake at 375 degrees for about 50 minutes.

5. Combine fruit, sugar, flour and lemon juice and stir well.

6. Cut into 8 wedges.

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A Happily Busy Day.....

Happy Tuesday Friends, Have spent the day running lots & lots of errands!.....but back now. I have poured myself a tall ice tea & am taking a bit of time before attending to dinner,...to work on my May issue of "Living Little with Heidi".....which will be finished & sent to you all very soon! ( e-mail me at heididevlin@gmail.com if you would like to receive my on-line newsletter...all about decorating, cooking, entertaining & gardening)
May's issue is coming along very nicely I must say....& one of the reasons is an entire section dedicated to "Rhubarb Recipes"!.....I adore "rhubarb"!...that deliciously " tart spring fruit" that is perfect in so many recipes!....So without giving away to much, I did want to give you & your tastebuds.... just a little of what's in store, "rhubarb-wise"! Here is one of the recipes I will be including....."Rhubarb Streusel Bread".....simply amazing!!.....Enjoy!......Heidi XO

"RHUBARB STREUSEL BREAD"

Ingredients:

1		cup sugar
1/2		cup butter, softened
1/3		cup orange juice
2		eggs
2		cups all-purpose flour
1		teaspoon baking powder
1/4		teaspoon baking soda
1/4		teaspoon salt
1 1/2		cups (1/4-inch) sliced fresh rhubarb*

Streusel Ingredients:

2		tablespoons sugar
2		tablespoons firmly packed brown sugar
1		tablespoon all-purpose flour
1		tablespoon butter, melted
1 1/2		teaspoons ground cinnamon

Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan.

Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt by hand just until moistened. Gently stir in rhubarb. (Batter will be thick.)

Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan. Combine all streusel ingredients in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.

Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

*Substitute 1 1/2 cups frozen rhubarb, thawed.

Recipe Tip
Bread can be baked in greased and floured 9x5-inch loaf pan. Bake for 60 to 65 minutes.

Recipe Tip
This is a great make-ahead bread as the flavors are almost better the second day. Once loaf is completely cooled, wrap in aluminum foil and refrigerate. This bread also freezes well.

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