Biggest Harvest to Date recorded by Free Press

Today, we gathered 28 lbs of rhubarb from 5 different back yards.  What a haul!  The fruit owners, volunteers and Siloam Mission were equally thrilled.

To make a great day even more special, journalist Melissa Martin and photographer Ken Gigliotti stopped by to write an article on Fruit Share for the Winnipeg Free Press.  See if you can be one of the first to spot a glimpse of some of our volunteers in action in the Free Press sometime this week.

Thanks to all the great Riverview volunteers and homeowners who made today possible.

Another Happy Fruit Owner and Volunteer Picker

Fruit Share really works!  
Earlier this week, Beth and Aleta, who live a mere four blocks away from each other but don’t know each other, read about Fruit Share in the Riverview Reflector.  Each contacted Fruit Share – one to register as a fruit owner and one to register as a volunteer picker.  Three days later, Beth welcomed us into her yard to harvest her rhubarb and Aleta went home with a bundle of freshly picked rhubarb.  Both were happy.
Thank you to both Beth and Aleta for making Fruit Share work.

Rhubarb In the News

An announcement in the Reflector (our community newspaper) is resulting in a bit of interest in Fruit Share.  We have new volunteers and more rhubarb registered.  How exciting!

Also, the Free Press is looking at running a story sometime next week.  Watch for it and tell your neighbours.
We’re also getting some other fruit registered. Apples, grapes, nanking cherries and even pears are on our list for the summer.
My mouth is watering!

More Rhubarb

Thankfully, the rhubarb keeps on coming!  Thanks to Alastair for delivering 6 lbs of rhubarb today.  This batch will be going to some neighbours and to  Fred Tipping Place.

Still searching for what to do with your rhubarb?  How about substituting it in recipes that call for fresh or frozen cranberries.  

Turkey with rhubarb sauce?  Ok, it might not work for everything, but why not experiment and have a little fun.

We turned a cranberry banana loaf into a delicious rhubarb banana loaf this weekend.  Yum!

More Rhubarb

Thanks to Debra Jean for dropping off another 5 lbs of rhubarb today.  

We shared this batch with seniors at Fred Tipping Place and Dayna, our newest volunteer.  Dayna is working on some great design ideas for some printed resources we need for Fruit Share.  After having met with Dayna today, I’m confident we’ll see some unique, environmentally friendly pieces coming our way soon.
Thank you and Welcome, Dayna!

Fruit Share on CJOB

Your Life Unlimited, host Stephanie Staples and guest Shelley enjoy a non-alcoholic Rhubarb Slushtini while on air to talk about Fruit Share and Tips for Healthy Finances.

What fun!

Thanks Stephanie for sharing Fruit Share with your listeners. 

To listen to the show, check out the Audio Vault. Fruit Share is on from 9:18 to 16:52.

Rhubarb Oatmeal Bars

Rhubarb Oatmeal Bars

(Adapted from Land O Lakes)


3 cups 1/2″ chopped fresh rhubarb
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 cups rolled oats
1 cup brown sugar
¾ cup salted butter, softened
1/2 teaspoon baking soda

3/4 cup icing sugar
1 to 2 tablespoons milk


In a medium saucepan, stir together rhubarb, and lemon juice. Place over medium heat – cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.

Rhubarb for Siloam Mission

It was a good day for Fruit Share.  

Today, I got up the nerve to knock on a stranger’s door and ask if we could harvest his rhubarb.  He was thrilled to get rid of it.  Five minutes later, Aidan and I were harvesting the biggest load of rhubarb yet.
Chopping off the leaves turned out to be Aidan’s favourite part – a nine year old with a big knife – of course he thought that was fun!  He was actually a little annoyed when his dad and little sister cut in on his action.
In the end, we got a whopping 18 lbs (8 kg) of rhubarb.  
This time, since there was a significant amount, we brought the rhubarb to Siloam Mission.  They were thrilled at the prospect of making a rhubarb dessert.
My husband and kids went with me to deliver the rhubarb.  On the way there, we talked about homelessness, but our talking didn’t prepare us for the line of people waiting for food and a place to rest for the night.  On the way home, there was silence in the car.  We were all processing the sight of so many people of all ages, sizes, genders and cultures needing assistance.  Later, when we asked the kids what they thought about what we saw, Melanie said she was sad and Aidan said he didn’t understand why there were so many people there.  We tried our best, but can anyone give a reasonable explanation as to why there are so many homeless people in a rich country like ours?
Making rhubarb crisp, building community, helping others and giving us all something to think about – it truly was a good day for Fruit Share.

Rhubarb Parfait Recipe

We had these rhubarb parfaits for breakfast this morning.  Once the kids saw the fancy glasses, they couldn’t wait to dig in.  And even once they discovered it was plain yogurt with lightly sweetened stewed rhubarb, they finished the whole thing (we did add more granola to take away some of the tartness).
Thanks to Kelly for the great idea!  It really is quite simple.  A layer of stewed rhubarb, yogurt, stewed rhubarb and granola. The sugar content is completely up to you.  I like to get away with as little sugar as possible, but if you prefer, you can add more sugar to the stewed rhubarb and use sweetened yogurt.  In fact, you could even use ice cream or sweetened whip cream to turn this into a delicious dessert.
Simple Stewed Rhubarb Recipe
6 cups of diced rhubarb
1/4 cup of water (just to cover the bottom of the pot)
1/4 cup of sugar (adjust to suit your preference)

Toss all ingredients into a pot and cook until soft and tender.
Of course there are a lot of variations to the simple stewed rhubarb.  You could…
  • add spices like ginger, cinnamon or nutmeg

More Rhubarb

Thanks to Chris, the fruit owner and Kelly, the volunteer picker, we had another rhubarb harvest today.  Both were to shy for a photo, so here I am with another bunch to share!

Rhubarb Sour Cream Coffee Cake Recipe

Rhubarb Sour Cream Coffee Cake
Thanks to Sherilyn for sharing one of her favourite rhubarb recipes.

1/2 cup butter
1 1/2 cups brown sugar
1 egg
1 cup whole wheat flour
1 cup unbleached flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 1/2 cups rhubarb (cut into 1/2 inch pieces)
1/2 cup walnuts or pecans (optional)

1/2 cup butter
1 cup sugar
1/2 cup light cream (whipping cream makes it better…seriously, this is already not a healthy choice, so go for it!)
1 tsp vanilla

Cream together butter, brown sugar and egg until light and fluffy. Combine flours, baking soda and salt. Add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in rhubarb and nuts. Spoon into a well greased 9″ x 13″ pan. Bake at 350 degrees F for 35 – 40 minutes.

To make topping, combine all ingredients in a small saucepan and heat until butter melts…and it’s a nice creamy texture. Pour warm sauce over slightly cooled cake.

Rhubarb Slush Recipe

Here’s a rhubarb slush from a Professional Home Economist, so you know it’s going to be good!

Rhubarb Slush

8 cups diced rhubarb
2 1/2 – 3 cups sugar
8 cups water
1/2 cup lemon juice
1 4oz package of strawberry jello

Place first four ingredients in a large saucepan.  
Boil for 10-15 minutes. 
Strain and discard pulp. 
Add 1 ( 4oz ) strawberry jello. 
Freeze in an ice cream pail, or margarine containers.
Remove from freezer one hour before serving. 
Add 7-Up (approx equal parts slush and 7 Up).

Enjoy on a hot sunny day.

Thanks Karla for sharing this recipe.

Come in, Come in!

Last night was the second delivery of rhubarb to Fred Tipping Place.  As I approached the glass doors I could hear “That’s the lady who I got the rhubarb from.” which was quickly followed by a chorus of “Come in, Come in!”   And just like that, the awkwardness of entering a seniors apartment building with a little bit of rhubarb disappeared.  Clearly, they’re happy to get some fresh rhubarb – no matter how much or how little.

Betty’s Rhubarb Muffins

Betty made a dozen jumbo muffins to take camping this weekend.  But apparently they’re so good, they won’t last until then.  Looks like she’ll be baking some more.
Here’s the recipe from Canadian Living that she used