Spring comes alive in our rolling farmland, where cows and horses seem just as happy as we are to shake off winter. Their contentment brings joy to the soul and a sense of wellness to the body.

I love everything about this season— from the vibrant neon-green grass to the fresh strawberries, blueberries and rhubarb that are now in season. Fruit is always a delight to eat on its own, but when you’ re in the mood for something special, try one of these top three recipes perfect for May.

Blueberry-rhubarb crisp is a treat that is made in just minutes in the microwave or only 40 minutes in the oven. Consider serving this crisp with a scoop of vanilla ice cream or pour some French vanilla creamer over the top. Imagine how good this

Julie Dearyan

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crispy, buttery delight will taste with the taste of sweet berries and rhubarb.

Jumbo blueberry muffins are from one of my favorite sites, Sally’ s Baking Addiction. The muffins are perfectly moist with juicy bursts of blueberries in each bite. They would be a wonderful treat to make for a bake sale or an afternoon snack.

Need an idea for a special breakfast or breakfast for dinner? Consider making Dutch baby pancake with strawberry almond compote. This large baked pancake is a delightful change of pace from regular pancakes and my son’ s favorite. We grew up

ordering and eating them from a wonderful breakfast place in the Chicago area called Walker Brothers. The pancake would come out puffed and golden, blanketed in powdered sugar. This recipe has a strawberry almond sauce that brings the dish to the next level.

BLUEBERRY-RHUBARB CRISP 2 ½ cups diced fresh or frozen rhubarb thawed ½ cup sugar 2 tablespoons all-purpose flour 1 can( 31 ounces) blueberry pie filling

Topping ½ cup all-purpose flour ½ cup old-fashioned oats ½ cup packed brown sugar 1 / 2 teaspoon cinnamon ½ cup cold butter, cubed

Microwave directions In a 2-quart microwavesafe

dish, combine the rhubarb, sugar and flour. Cover and microwave for 3 minutes. Stir. Add pie filling.

In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until the mixture is crumbly. Sprinkle over fruit. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.

Oven directions

Preheat oven to 350 F. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13-by-9-inch baking dish.

For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon. Cut in butter until crumbly. Sprinkle over fruit mixture.

Bake 45-55 minutes or until the fruit is bubbly

and topping is golden brown. Let cool 10 minutes. Serve warm. Dollop with whipped cream if desired.

( Adapted from www. tasteofhome. com / recipes / blueberry-rhubarbcrumble /? srsltid = AfmBO optTS4TrV _ LnSUu- 4WNGsWvRXlv0YaVPhn8TRpCUCW9b7xwsCwp.)

JUMBO BLUEBERRY MUFFINS 3 cups all-purpose flour 3 teaspoons baking powder 1 / 4 teaspoon baking soda 1 / 2 teaspoon ground cinnamon( optional) 1 / 2 teaspoon salt 5 tablespoons unsalted butter, melted and slightly cooled 1 / 3 cup vegetable oil 1 cup granulated sugar 2 large eggs, at room temperature 1 / 3 cup sour cream or yogurt

, at room temperature 1 cup( 240 milliliters) milk, at room temperature 1 teaspoon pure vanilla extract 1 1 / 2 cups( 210 grams) fresh or frozen blueberries( do not thaw) Course sugar for sprinkling

Preheat oven to 425 F. Generously grease a jumbo 6-count muffin tin with butter or nonstick spray( nonstick spray recommended) or line with muffin liners. Set aside.

Whisk the flour, baking powder, baking soda, salt and cinnamon( if using) together in a large bowl. Set aside. Whisk the melted butter, oil, sugar and eggs together until combined. Then whisk in the sour cream, milk and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into

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