Asparagus Pizza Bianca

Purchased 12 inch pizza crust, such as Boboli

2 Tbsp. olive oil

3 cloves garlic, minced

1 lb. thin asparagus, trimmed

Salt and pepper to taste

3/4 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

Preheat oven to 400 degrees.  Combine 2 Tbsp. olive oil and minced garlic; brush on pizza crust.  Spread mozzarella cheese over crust.  Trim asparagus spears to approximately 6" long; cut larger spears in half lengthwise.  Arrange asparagus in a circular pattern on top of mozzarella with tips toward the outer edges.  Top with Parmesan cheese.  Bake until cheese is melted and asparagus begins to brown, approximately 10 minutes.

Rhubarb Crumble:  From April/May 2020 Taste of Home

3 cups sliced fresh rhubarb (1/2 inch pieces)

1 cup diced peeled apples

1/2 to 1 cup sliced strawberries

1/3 cup sugar

1/2 tsp. ground cinnamon

1/2 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

4 Tbsp. cold butter

2/3 cup packed brown sugar

2/3 cup quick-cooking oats

Vanilla ice cream, optional

Combine the rhubarb, apples and strawberries; spoon into a greased 8-inch square baking dish.  Combine sugar and cinnamong; sprinkle over fruit mixture.  In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.  Stir in the brown sugar and oats; sprinkle mixture over fruit in dish.  Bake at 350 degrees until lightly browned, 40-50 minutes.  Serve warm or cold, with a scoop of ice cream if desired.