In this week’s blog, special Guest Blogger, and former Prairie Flower member, Marti Owen, shares with us about the process of grief as she reflects on her mother, Hazel Benson, and her recent passing to Glory last month. She also gives to us her mother’s tasty Rhubarb Crisp recipe! Please continue to pray for the Benson and Owen families as they continue to grieve their precious loss…
So Many Reminders
Mother’s Day, spring lilacs, recipes, etc.! There are so many reminders of Mom. When a friend of ours offered to help us with some house projects, the only payment he requested was my Rhubarb Crisp. I agreed with slight hesitation, my Rhubarb Crisp recipe was passed on to me from my dear mother. Her transition to Heaven is still fresh, and I’m faced with many reminders of her. It seems that I’m not in control of my emotions when a trigger word is mentioned…then the tears come. GriefShare calls those “emotional hijacks.” I realize this is part of the grieving process. I know she is experiencing the joy of being in the presence of her Lord and Savior. My head knows this and I’m happy for her, but my heart feels the loss. As I move on, I choose to be thankful. I’m grateful I had my mother for as long as I did, that she was the person she was, and that God had given her to me. He will wipe away every tear from their eyes, and death shall be no more, neither shall there be mourning, nor crying, nor pain anymore, for the former things have passed away. –Revelation 21:4 (ESV) “Sometimes we say. ‘God is good,’ with tears running down our cheeks.” –Dr. Joseph Stowell
Rhubarb Crisp Recipe
- 3 cups of cut up rhubarb, 1 pkg. (3 oz.) of strawberry or raspberry gelatin, and ½ cup of sugar.
- Place the washed and cut up rhubarb in a 9×9 baking dish. Sprinkle the gelatin and the sugar on top of the rhubarb.
- Topping: Combine ½ cup of butter, 1 cup of flour, ¾ cup of brown sugar, and ½ cup of oatmeal. Mix well and sprinkle on top of the rhubarb. Bake for 45 min. at 350 degrees.