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‘Pucker up, spring is here and so is rhubarb 1 have a special fondness for thubarb because those tender httle _ mes of my parents‘ garde red shoots declare that spring is here. It conjures up good memoâ€" _ stalk, wash it under the Hatashita Diamond Centre JACKETS QQI Our Guelph Store. ALL SALES FINAL 7,000+ Sq. Ft. Of Liquidation Merchandise! Our Fergus Store Will Be CLOSED During This Event. Business Hours As Usuol At Please visit our new location (pictured above) King & Erb Streets Reg. To §250.00 NOW OPEN PLEASE NOTE: 1 King St. N. « 886â€"2810 Lowest Prices and Satisfaction Guaranteed or Your Money Refunded. ‘a0"\ 1932 4932 19. All Sales Are Not Final! * Diamonds *« Watches * Gold Chains * Gold Jewelry * Etc. Incredible Savings JEANS I‘ WINTER |‘ SHIRTS ‘PANTS | JACKETS|| * »=» garden. Together we would pull up a delicate r the tap, snip off the end to make a straight edge, and dip it into sugar on a saucer. And then our faces would pucker up. I hated the puckering up. But, the next CASUAL: *‘A Hr From Kitchener/Waterioo * 1 Hr from Toronto * 1 Hr From Hamilton ALL SALES FINAL Take Hwy 6 N â€"4 Hr. North Of Guelph SALE LOCATED IN FERGUS year, we would do it again. t was a ritual of spring This rhubarbâ€"cranberry combination eliminates the puckering t is easy to prepare. 1t is perfect with ice cream, smooth on cereal, adds flavor and texture to my breadmaker‘s whole wheat loaf and creates an excellent variation to a fresh fruit crisp. I‘m even tempted to try it on my toast in the morning. If this recipe still makes you pucker or if you like a sweeter dessert, add more sugar 1 used a sugar substitute and it tasted great, with fewer calories If you grow your own rhubarb, no need to cut the stalks. It‘s best to firmly pull the stems unul they separate from the roots. Trim away the large leaves, but don‘ cut off the irregularâ€"shaped rootâ€" ends. They are the most tender part. Wash the stalks. If the stalks are wider than 1/2" cut them down the middle lengthwise. Chop the stalk strips into 1/2" pieces. Place the thubarb, cranberries, Splenda and water in a saucepan and bring to a boil. Simmer until rhubarb is soft and breaking up, approximately 5 minutes. APPAREL 1 1/2cups fresh cut thubarb 1 cup dned cranbermes 4 teaspoons Splenda or white sugar (or more to taste) 3/4 cup water RHUBARBâ€"CRANBERRY SAUCE Volunteers needed for Groundwater Festival Volunteers are sull needed for the third annual Waterlaoâ€" Wellington Children‘s Groundwater Festival to be held at Doon Hemtage Crossâ€" roads June 1â€"5. The Children‘s Groundwaâ€" ter Festival is a fun and educaâ€" tional event that teaches children about the role of water in our society. Children in Grades 4â€"6 have the opporâ€" tunity of experiencing firstâ€" hand the management of local resources. There will be 40 activity centres that will teach children about conserving water, proâ€" tecting our water resources, understanding the water cycle and fostering respect toward water and the environment. Over 5,000 children will participate in the weekâ€"long festival and over 100 volunâ€" teers are needed each day. Yolâ€" unteers are welcome to sign up individually or as part of a group for one or more days Anyone interested in being a volunteer for this event should call volunteer coordinator Jackie Hancox at 748â€"1914. ext. 231. "thegp | "gap. ETS comera Shor 30 Queen St. N. |160 University Ave Kitchener Waterioo Â¥ PASSPORT ¢ 743â€"3639 PHOTOS \ \. 886â€"8610