Melange: Tonight's Dinner

Tho our temperatures are not really summer like yet , lucky if daytime highs are over 20C decided to make a supper salad.
Tonight is a Turkey, Veggie, Macaroni Salad, a meal; all in one.
Reading the ingredients one wonders at the dill pickle , apple ,turkey but I can tell you the combo is surprisingly good.
A bite of sweet apple with the dill pickle , touch of egg , crunch of celery, smoothness of cheddar cheese , touch of mustard in the dressing, Yum!
Ingredients:
3 stalks of celery, diced
500 g elbow macaroni, cooked
1 1/2 cup diced turkey breast(used extra lean cold meat slices)
1 cup diced Cheddar cheese
5 stalks of green onion, chopped
1/2 cup dill pickle , diced
1/2 cup cucumber, diced
1 large apple , diced
2 eggs, hard boiled, diced
1 tomato, diced
Salt and pepper
After cooking macaroni, drain and cool. Add remaining ingredients.

Dressing;
3 TBSP. mayonnaise
2 TBSP. cider vinegar
2 TBSP. dill pickle juice
2 tsp. Dijon mustard
1/2 tsp. Mrs. Dash, garlic and herb blend
4 TBSP. extra virgin Olive oil
Salt and pepper
Whisk together Dressing ingredients.

Pour over salad macaroni mixture. Chill for 4-6 hours to blend flavours.
Serve on bed of lettuce.

Makes 6-8 main courses or 8-12 side salads
Calories approx. 500
Need an early summer dessert to go with salad , searched , found in
The Toronto Star this Best-Ever Rhubarb Crisp recipe.
I am always challenged by boasts of best ever of anything.
Decided to see if I think is anything better than a usual crisp.

1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp. lemon rind
Topping:
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup rolled oats(used regular quick oats)
1/2 cup butter, melted
DIRECTIONS
In large bowl, toss rhubarb, sugar, flour and cinnamon.

Transfer to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. Drizzle in butter. Mix well with fork. Sprinkle over rhubarb mixture.