These Breakfast Fruit Skewers were inspired by my friends at Produce for Kids.

It’s that time of year again – I’m happy to partner up with Produce for Kids to promote their healthy-eating focused campaign with Publix Super Markets. Last year’s campaign was able to provide 2.2 million meals to local families in need – that is pretty incredible work! Here’s how it works, the Publix and Produce for Kids campaign runs June 2 – June 29 and is supported by 13 fresh fruit and vegetable suppliers. With each Publix store purchase of any of these fruits and veggies from the supporting brands (see image for a list below), funds are donated to local Feeding America food banks. To stay up to date with campaign happenings be sure to join the Produce For Kids Campaign Page on Facebook (you’ll also have the opportunity to win $100 gift card to Publix!).

My heart is always behind any program or organization that promotes healthy eating and provides aid in feeding hungry families…this is why I love everything about Produce for Kids! Please support them any way you can – look for signage at your local Publix, find recipes on their website and and tag any healthy creations and ideas with #produceforkids.

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My kids went back to school yesterday. I seriously can’t believe our summer break is officially over…though our summer surely isn’t. It’s still hotter than heck and not much is changing for a while other than our schedule.

One of the best parts of summer, other than the obviously fun activities that come along with it, is definitely the fruit. You can’t beat summer fruit. Especially peaches. Gosh, do I love peaches. My favorite are the ones that come from Georgia and the Carolinas…those are the ones I look for around this time of year, they smell so darn good. I love popping one in the fridge to chill for a couple of hours then slicing it up into a glass of red wine…that’s my grandpa’s version of dessert…and that’s another post for another day.

My kids and I have been playing with our new Blendtec the last few weeks. We are blending up everything in sight. One hot afternoon, my daughter and I made this juice. Just like most 4 year old girls, my daughter loves anything pink. When asked what ice cream flavor or smoothie flavor she wants, her response is always “pink”. Not strawberry, but pink.

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Hope everyone is having a nice weekend!! We are headed to the beach today to celebrate my nephew Cody’s high school graduation with the family. Before we go though, I wanted to share with you an easy delicious dessert that I put together this past week.

I’ve been seeing rhubarb all over blog world this week, specifically here and here. I have never tried rhubarb before, am not even sure what it really is…a fruit I assume?? Whatever it is, I was inspired by a recipe I saw in Cooking Light for a Raspberry and Rhubarb pie…I love raspberries so I thought turning the pie idea into an easier and healthier “crumble” would work for me.

This was delicious…tart, yet still sweet. And it really was a breeze to put together. I put it together while preparing dinner, then put it in the oven so it cooked while we were eating. It was smelling good and ready to eat once we were done with clean up!

Congratulations to Peachkins of The Peach Kitchen and Melissa of Alosha’s Kitchen for being the winners of the cookbook giveaway!! Using Random.org their comment numbers were chosen. Please email me your mailing addresses so I can get those cookbooks off to you!

Congrats to the gals and thank you all for the kind comments…it means a lot to me to know you all are enjoying Aggie’s Kitchen!!

Raspberry and Rhubarb Crumble

Yield: Serves 2-3

Ingredients:

• 4 sticks of rhubarb, cut in 1" pieces
• 1 small container of raspberries
• couple splashes of Gran Marnier (or orange liqueur)
• 1-2 TB turbinado sugar (or regular sugar)
• 1 cup oatmeal
• 1/3 cup sliced almonds, crushed
• 2 TB Smart Balance whipped butter (or regular butter)

Directions:

1. In a deep baking dish, combine rhubarb, raspberries, Gran Marnier and sugar. Toss gently and let sit for 10 minutes. In small bowl, combine oatmeal and almonds with butter to make crumbly topping. Spread topping over fruit mixture and place in preheated oven. Bake for 30-40 minutes until bubbly and golden brown.
2. Serve with vanilla ice cream, frozen yogurt or Greek yogurt for a delicious dessert.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

Enjoy!

Congratulations Cody!! We are all so proud of you!
xoxo

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