Eva Jean and E.H. Call raised six children in California. After serving two missions for The Church of Jesus Christ of Latter-day Saints, one in Korea and one in Tennessee, they've made their home in Orem for the past five years.

Now they have 17 grandchildren and three great-grandchildren "who are very great," says Eva Jean. They just enjoyed a Call family reunion in West Yellowstone. And Eva Jean is planning an August family reunion for the John Johnson (her dad) family in Idaho. "My mother came from a family of 12 and my dad came from a family of 12," she says. "Both of their families homesteaded in Shelton, about 20 miles from Idaho Falls." The reunion takes place in nearby Ririe, Idaho.

Eva Jean planted rhubarb this spring for the first time, which brought back memories of her mother. "I grew up with my mother fixing rhubarb: stewing rhubarb, having it fresh on the table. Like you have a dish of peaches, we'd have a dish of rhubarb." She says a drawback to rhubarb is that it's very sour, so you have to add lots of sugar!

The newly planted rhubarb produced enough for Eva Jean to make a cobbler from a recipe given to her by a cousin, Alice Walker, who lives in Orem. "I love cobblers and apple crisps," says Eva Jean. "It was pretty amazing the rhubarb came up the first year."

In addition to being a good cook, Eva Jean is a piano teacher. "Music is my life, besides family and church," she says. She teaches more than 30 students, driving to their homes to teach them!

"For more than 20 years, I've taught in California, Oregon and now here from Alpine to Provo," she says. "My mother was a piano teacher. My claim to fame is accompanying people in choirs, solos and musicals. Music brings a lot of joy and peace and harmony into your home. We used to turn on music in the morning before the kids got up at home."

Today Eva Jean shares her rhubarb cobbler recipe. She says it's "way good!"

Rhubarb Strawberry Cobbler

• 4 cups fresh diced rhubarb

• 1 ½ cups sugar

• 3-5 cups fresh strawberries

• 4-5 tablespoons cornstarch

Topping:

• º cup oil

• ½ cup sugar

• 1 egg

• º teaspoon salt

• 1 teaspoon baking powder

• 1 cup flour

• ½ cup milk

• 1 teaspoon vanilla

Place rhubarb in pan with 1 ½ cups sugar; simmer 8 minutes. Add strawberries. Cook 3-4 minutes. Make a thickening of the cornstarch along with a tiny bit of water; stir until cornstarch is dissolved. Add to fruit and mix well. Pour fruit into 9- by 13-inch pan.

Mix together topping like making a cake. Pour over fruit. Sprinkle cinnamon and nutmeg over top. Bake at 375 degrees for 20 to 30 minutes or until cake is done. Serve warm with vanilla ice cream.