rural experience

There were so many new experiences during the trip in Illinois. I was expecting to stay in a country house and working under a hot sun but God gave me so many surprises! My mates and I got to stay in a mansion like a hotel, got to try different food and drove a speed boat on the Illinois river, went shooting, rode a jet-ski, etc. These exciting experiences are definitely worth blogging as remembrance!!!

In the Cultural Immersion class to Illinois, I get to try some of the 'real' American food in the rural area, such as Noodles on the mashed potatoes and fried Wali fish (not sure the spelling).

The 'American-size' fried Wali fish and Noodles on Mashed potatoes

This dessert was served in the class.

Rhubarb Crisp

Rhubarb plant

Rhubarb crisp is a delicious dessert, made with a rolled oats and butter and cinnamon topping.

Ingredients:

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 3/4 cup quick cooking rolled oats
• 1/2 cup melted butter
• 1 teaspoon cinnamon
• 4 cups sliced rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

Preparation:

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.