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Rhubarb Meringue Dessert

Filed Under : Manitoba Fruit,Recipes by Getty
Jun.12,2013

Oh my god, this was sooo good.  It may have even surpassed our love for rhubarb crisp!

Rhubarb Meringue Dessert

I modified this recipe based on several versions in an old United Church cookbook.

Ingredients

Crust
1/3 cup whole wheat flour
2/3 cup white flour
1 1/2 tbsp sugar
1/2 cup butter

Filling
2 tbsp white flour
1 1/3 cup sugar
3 cups chopped rhubarb
3 egg yolks
1/2 cup milk
1 tsp vanilla

Topping
3 egg whites
5 tbsp sugar
1/2 tsp vanilla

Preparation

Crust
Combine flour and sugar.
Cut butter into small pieces and add to flour. Using a pastry blender mix in butter pieces until mixture is crumbly.
Pat into a 9×9 inch pan.
Bake at 350 for 20 minutes or just starting to brown.

Filling
Combine all ingredients in a medium sized saucepan.
Cook over medium heat until mixture becomes thick, stirring frequently. Pour over crust.

Topping Beat egg whites and gradually add sugar and vanilla. Beat until stiff peaks form.

Spread on top of filling.

Place in 350 oven for 10 minutes.  Watch carefully to ensure meringue does not burn.  If, meringue does not brown sufficiently, place under broiler for 1 minute.

 

 

Twitt

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Home made strawberry and rhubarb ice cream

Filed Under : Manitoba Fruit,Recipes by Pascale R
Jun.11,2013

rhubarb ice creamRhubarb is delicious warm. Served in a pie or dolloped over vanilla ice cream, the fruit seems to signal the start of spring. But, as the days get hotter, I’ve been looking for ways to get my rhubarb fix without the extra heat. Enter rhubarb ice cream.

I love home made ice cream because you can use only natural ingredients. You can get rid of ugly preservatives and artificial colours and enjoy something totally organic. This is my second batch, after making my first with only rhubarb. Now that cherries are in season, I’m looking forward to having a go with rhubarb and cherry ice cream! What, dear readers, are your favourite ice cream flavours and will you be making your own this summer?

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Home made strawberry and rhubarb ice cream

Prep Time: 2 hours

Yield: 10 to 12 servings

Serving Size: 1 cup

Ingredients

  • 2 cups of diced rhubarb
  • 2 cups of diced strawberries
  • 1/2 cup honey
  • 1/4 cup sugar
  • 3 large, organic egg yolks
  • 2/3 cup whole milk
  • 1 cup heavy cream

Instructions

  1. In a sauce pan, combine the rhubarb, strawberries, honey and 1 tbs of water and cook over a low heat until the fruit release their juices. Stir frequently until the fruit starts to reduce and a jam-like consistency and then remove from the heat.
  2. Whisk egg yolks lightly and set aside.
  3. In a saucepan combine milk and sugar. Slowly bring to boil.
  4. Add a 1/4 cup of the milk into the egg yolk mixture to bring up the heat.
  5. Slowly whisk in the rest of the milk mixture and the return to the heat.
  6. Cook the egg and milk mixture over a low heat until it forms the consistency of custard and coats the spoon.
  7. Pour the custard into a bowl and leave in the fridge for a couple of hours to chill down.Do the same with the rhubarb and strawberry mix.
  8. Combine chilled custard and fruit mix in a bowl and add to ice cream machine.
  9. Freeze in an ice cream maker to manufacturers instructions.
http://www.fruitshare.ca/2013/06/home-made-strawberry-and-rhubarb-ice-cream/

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Apple, Strawberry and Blueberry Loaf

Filed Under : Recipes by Pascale R

photo-18

I’m usually not much of a baker and I prefer to stick with all things savory. I can make mean vegetarian lasagna and delicious marmalade ribs, but I’ve also caused a cake to flop and cookies to burn. There is such an abundance of beautiful fruit around at the moment that I’m attempting to give it a baking another chance. Using fruit in baking is an excellent way to use up fruit that is bruised, damaged or a little past its use-by date. People often tend to stick to the conventional banana bread, rhubarb tart, and blueberry muffins, but I find that fruit is so versatile that it’s fun to play around with flavour combinations and mix up different recipes.

I’ve got a ton of blueberries, strawberries and some old apples that need to be used so I thought I’d give it a go in a loaf. I browsed a few recipes and then modified a couple of strawberry loaf recipes to come up with my own. It turned out surprisingly well! This loaf is perfect with a cup of tea or warm with melted butter on a weekend morning.

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Apple, Strawberry and Blueberry Loaf

Ingredients

  • 2 cups whole wheat flour
  • 1 cup white flour
  • 1 cup steel cut oats
  • 1 cup chopped walnuts
  • 1 cup plain Greek yoghurt
  • 1 cup vegetable oil
  • 2 tsp baking powder
  • 2 cups sugar
  • 3 cups diced fruit
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 eggs
    • Granola topping:
  • 1 cup granola
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1/4 cup butter

Instructions

  1. Pre-heat oven to 3450F
  2. In a bowl, combine the dry ingredients and mix well.
  3. In a separate bowl, beat the eggs then add the Greek yoghurt and oil.
  4. Combine both dry and wet mixtures and add the fruit.
  5. Pour the loaf mixture into a greased loaf tin.
  6. To make the granola, melt the butter, honey and sugar in the microwave. Add the granola to the mix and sprinkle over the loaf.
  7. Bake in the oven on 350F for 45 to 60 minutes or until a tester comes out clean.
http://www.fruitshare.ca/2013/06/apple-strawberry-and-blueberry-loaf/

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Orange Rhubarb Butter

Filed Under : Fruit Owners,Fruit Share,Gardening,Manitoba Fruit,Recipes by Raelene H
Jun.9,2013

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Orange Rhubarb Butter

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Yield: 2x500 mL jars or 4x250 mL jars.

Ingredients

  • 8 cups chopped rhubarb
  • 2 cups white sugar
  • 2 cups orange juice

Instructions

  1. Combine rhubarb, sugar and orange juice in a large heavy pot and bring to a simmer.
  2. Reduce heat to low and let it gently bubble, stirring every 5 minutes or so.
  3. If it is sticking to the bottom of the pot, reduce heat.
  4. Continue cooking like this for at least one hour, until the butter has reduced in volume and has turned a deep rosy colour.
  5. Start prepping your jars and lids at the 30 minute mark.
  6. Fill jars leaving 1/4 inch head space, wipe rim and centre lid.
  7. Process for 15 minutes in a boiling water bath.

Notes

From the book: 'Food In Jars' by Marisa McClellan.

http://www.fruitshare.ca/2013/06/orange-rhubarb-butter/

Here is my first recipe of the season from my newly-decimated rhubarb plant (cut down to less than 1/5 the size, with the ‘seedlings’ given away to friends and family). It’s just like my Rhubarb Orange Jam, but much, much more intense in flavour.  This recipe is a must for those who love the tangy flavours of rhubarb and oranges!

Next recipe to test-drive: Vanilla Rhubarb Jam with Earl Grey Tea. Mmmmmmmmmmmm!

WP_000793 WP_000704 WP_000790 WP_000792

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Greek Salad

Filed Under : Recipes by Pascale R
Jun.3,2013

With the weather starting to warm up and summer just around the corner, I’ve found myself craving the crisp freshness of garden salads. Salads are always popular in our house even during the colder months. In winter we tend to make them heartier with and toss in ingredients like roasted beets and warm slices of chicken. Summer salads, however, are extra special since we get all our vegetables fresh and organic right out of our own garden.

My all time favorite salad is Greek salad. My grandparents retired to Greece and this salad is always a staple in their kitchen. The flavors are wonderfully evocative of warm, Mediterranean days. When I think of Greek salad, the vegetables are still warm and slightly soft from the sun. They are swimming in thick, dark olive oil and the feta is rich and crumbly. A Greek salad is my idea of comfort food at it’s finest.

Of course, the best thing about Greek salad is you don’t need to be Greek or live in Greece to enjoy it. You can find all the vegetables ate your local farmers market and they are some of the easiest and cheapest to grow at home.

Here is my recipe for a lovely, simple Greek salad that you can toss up at a moments notice and serve up with a glass of chilled wine.

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Greek Salad

Greek Salad

Ingredients

  • Cucumber
  • Tomatoes
  • Red onion
  • Yellow/red pepper
  • Kalamata olives
  • Feta
  • Olive Oil (preferably EVOO)
  • Red wine vinegar
  • Crushed garlic

Instructions

  1. Dice the veggies and toss with the oil, vinegar and garlic. Crumble the feta over the top and serve. Perfection!
http://www.fruitshare.ca/2013/06/greek-salad/

 

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Rhubarb Orange Jam

Filed Under : Fruit Owners,Fruit Share,Manitoba Fruit,Recipes by Raelene H
May.19,2013

Last year, when I was 8 months pregnant with our second child we moved into a beautiful new house – a block and a half from our old house (our Realtor thought it would be funny to send me the posting). As the snow melted, a ring of red and green nubbins popped up from the ground in the area where a garden had once been. I was thrilled that I didn`t need to start yet another rhubarb plant from scratch!

rhubarb jam

However, after a few weeks, things were starting to get out of hand. The.Plant.Was.Huge. Ridiculously huge. My husband refused to go anywhere near it. It made my daughter cry because she thought monsters lived in it.

Oh well, at least we had rhubarb! So I started scouring canning and preserving books thinking of all the ways I would use this new-found wealth.

This recipe is from one of my favourite canning books: the Bernardin Complete book of Home Preserving:

Rhubarb Orange Jam

2 Oranges
5 Cups Finely chopped rhubarb
1 Package Regular powered fruit pectin
6 Cups Granulated sugar

1. Prep your jars, lids and rings.
2. Remove the zest from half of one orange with a vegetable peeler. Cut the zest into very thin slivers, about 1 inch long, and set aside. Juice both oranges and measure to 1 cup (adding water if necessary).
3. In a large, deep stainless steel saucepan, combine orange juice, slivered orange zest and rhubarb. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly, for one minute. Remove from heat and skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim, Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

This tastes like the epitome of spring to me. The zippy, citrusy flavour brings back memories of sunshine and morning coffee even on the dreariest winter day.

Raelene

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Growing Local Conference

Filed Under : Fruit Owners,Fruit Share,Manitoba Fruit,Recipes by Getty
Mar.6,2013

We kicked off the month at Food Matters Manitoba’s Growing Local Conference.  We were eager to showcase our program, share some jam making information and recruit more volunteers. Take a look.

Fruitshare booth Growing Local 2013 with Laura

Laura volunteered at the booth and made amazing Bannock for our jam making presentation.

Getty with Arita Growing Local

Getty got to meet Arita, one of our new volunteer pickers.

Julie at Growing Local 2013 (1)

Julie volunteered at the display booth and answered a lot of questions.

Howard grow local 2013

Howard shared close to 300 lbs of pears with volunteer pickers last summer and here he’s being interviewed by U of W radio.

Katie strawberry jam glocal 2013

Katie showed how easy it is to make strawberry/rhubarb freezer jam.

Getty pectin test 2013

Getty demonstrated how to test homemade apple stock for pectin content.

If you missed out on the fun and want to catch up on some of what we discussed in the “Let’s Get Jammin’” Workshop, here are the handouts we shared.

Canning Safely & Gel Test
Includes Instructions for how to:

  • sterilize jars
  • process jars in a hot water bath
  • test for gel set

Pectin Chart Growing Local conference

Includes information on 7 different varieties of pectin including cost, ingredients, sweetener required, basic method, pros and cons

Thanks to Julie, Howard, Laura and Summer for being at the display table and to everyone who stopped by for a visit.

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Winter Work

Filed Under : Manitoba Fruit,Recipes,Volunteers by Getty
Dec.11,2012

The fruit trees may be dormant for the winter, but we’re not!

Behind the scenes there’s a flurry of activity going on.  We’re working on funding for next year, improved systems, figuring out what to do with all those crab apples and brainstorming how to help other communities rescue their fruit.  Lucky for us, we have some great organizations helping.

Thanks to a group of students from the Entrepreneurship Practicum course at Red River College we’re conducting a survey of how things went last summer which will feed into improvements for next year.  They’ll also do some research to help us become more financially sustainable.

Thanks to the United Way and the Handshake’s Goodwork event we’re working on a volunteer recruitment campaign to help us recruit more pickers next summer.

And thanks to our Advisory Team we’re writing funding proposals, developing presentations, and planning for next year.

Once in a while, we stop to enjoy the fruits of our labour!

Here’s a tasty Rhubarb Oat Bar recipe for those of you who have some frozen rhubarb in your freezer.

 

 

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Apple Curry Soup

Filed Under : Manitoba Fruit,Recipes by FS Coordinator
Sep.24,2012
You know you have too many apples when you start making apple soup! This recipe, from the Prairie Fruit Cookbook,  is a nice change from all sweet things we often make with apples – what do you know, they’re great in savory dishes as well.
Simple and elegant, this soup makes an impressive first course to any special dinner.
Apple Curry Soup
Apple Curry Soup

Ingredients
1 Tbsp. butter
1 large onion, sliced thinly
4 cups vegetable stock
3 Manitoba apples, cored, peeled, & chopped (Goodland is a nice variety for this recipe, but you can use other varieties as well)
1 tsp. curry powder (or to taste)

3 sprigs of curry plant leaves (optional)
2 Tbsp lemon juice
2 Tbsp. butter
1/4 cup all purpose flour
1/2 cup light cream
salt and pepper to taste

Preparation

Sauté onion in 1tbsp of butter until soft.

Add soup stock, apples, curry powder, curry leaves and lemon juice.
Bring to a boil.
Reduce heat and let simmer for 10 to 20 minutes until apples are soft but not mushy.
Strain mixture through a sieve or a food mill, or use an immersion blender to puree until fine.
In another large saucepan, melt remaining butter.
Mix in flour and cook 1 to 2 minutes.
Whisk in the strained soup.
Heat through.
Adjust seasoning.
Heat cream in the microwave.*
Add cream to soup.
Garnish with sprig of curry plant.
Serve.
Makes 4 servings.
*Heating cream will help prevent it from curdling when being added to a hot liquid.
Sauté onions.
Add apples, stock and seasoning.

 

Strain mixture through food mill.
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A delicious and easy way to use crab apples

Filed Under : Recipes by FS Coordinator
Aug.22,2012

Tired of trying to core your tiny crab apples? Here is a great juice recipe that takes very little effort. The recipe says to cut apples in half, but I tried it out with some very small crab apples and left them whole, stem on and all, and the juice came out great!

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Crab Apple Juice

Ingredients

  • 4 quarts (4 L) Crab apples
  • 2 tbsp (30 ml) Cream of Tartar
  • 5 quarts (5 L) Boiling water
  • 1-2 cups (250-500 ml) Sugar

Instructions

  1. Wash Apples, cut in half and place in large stock pot.
  2. Sprinkle apples with cream of tartar and cover with boiling water.
  3. Let stand for 24 hours.
  4. Pour through a strainer or cheesecloth to capture all the liquid. Compost remaining pulp.
  5. Pour liquid back into clean pot and bring to boil.
  6. Sweeten to taste and continue to boil for 15 minutes.
  7. Chill, bottle and enjoy.
http://www.fruitshare.ca/2012/08/a-delicious-and-easy-way-to-use-crab-apples/

If you wish, you can preserve the juice by canning it. After boiling it for 15 minutes, pour the hot liquid into hot, sterilized jars, leaving 1/4 inch (6mm) headspace. Wipe the jar rim with a clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight. Process in hot water bath for 10 minutes. Remove jars, cool undisturbed for 24 hours and check seal. Makes 9 quart (1L) jars.

Recipe from Prairie Fruit Cookbook by Getty Stewart.

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Cherry Pickin’

Filed Under : Manitoba Fruit,Recipes,Volunteers by FS Coordinator
Aug.13,2012

Mmmm cherries! Here are some photos that our volunteers shared of a Cherry Pick back in July.

The volunteer in the tree is Dave Guenther, who politely asked permission from the homeowner before climbing the tree. What great etiquette our volunteers have!

Photos are courtesy of Ariel Gordon, who took the homeowner’s advice and used her cherries to make this delicious Rustic Rhubarb Tart (substituting cherries for rhubarb and leaving out the pecans).

We love getting photos, stories, ideas and recipes from our volunteers! Please send them in to info@fruitshare.ca

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Strawberry Spinach Salad for Easter Dinner

Filed Under : Fruit Share,Prairie Fruit Cookbook,Recipes by Getty
Apr.5,2012

Nothing says spring time like a fresh strawberry spinach salad.  Here’s a straight forward version that will complement any dinner.

Another amazing recipe from the new Prairie Fruit Cookbook.

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Strawberry Spinach Salad

Yield: Makes 4 servings

Strawberry Spinach Salad

A perfect recipe to showcase the first strawberries and spinach of the season. To make a more meal-like salad, consider adding chevre, red onions, avocado or chicken strips.

Ingredients

  • 8 cups Spinach
  • 2 cups Strawberries, sliced
  • ½ cup Toasted Almonds, sliced
  • Vinaigrette
  • ½ cup Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 2 tsp Dijon Mustard
  • 1 tbsp Strawberry Jam
  • to taste Salt
  • to taste Pepper

Instructions

  1. Toss spinach, strawberries and almonds in salad bowl.
  2. For the vinaigrette, pour all ingredients in a screw top jar and shake vigorously to create a smooth, thick dressing. Or, whisk vinegar, mustard, jam, salt and pepper until combined and slowly add oil while whisking constantly.
  3. Taste and adjust seasoning as required.
  4. Drizzle over salad and toss.
http://www.fruitshare.ca/2012/04/strawberry-spinach-salad-for-easter-dinner/

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Prairie Fruit Book Debuts at Gardening Saturday

Filed Under : Fruit Share,Recipes by Getty
Mar.28,2012

The Prairie Fruit Cookbook will be making its debut at Gardening Saturday this weekend.  Quantities will be limited.  Our printer, Gateway Publishing, is pulling out all the stops to have 150 copies available for this Saturday.  The rest will be available at the official launch at McNally Robinson on Monday, April 30, 2012.

The book will be

$19.95+ GST = $20.95 or FREE with a $50 donation to Fruit Share

Fruit Share will keep $5 of every book sold at Gardening Saturday.

Here’s one of the great recipes you’ll find in the book.

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Rhubarb Honey Bran Muffins

Yield: Makes 12 muffins

Rhubarb Honey Bran Muffins

Delicious, moist muffins. You won't believe these are bran muffins! Try them with any prairie fruit.

Ingredients

  • 1½ cup Whole Wheat Flour
  • ¾ cup Wheat Bran
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • ¼ tsp Salt
  • 1 Egg
  • ¼ cup Canola Oil
  • ½ cup Honey
  • ½ cup Milk
  • 1 tsp Vanilla Extract
  • ¾ cup Applesauce
  • 1½ cup Rhubarb, diced (fresh or frozen)

Instructions

  1. Preheat oven to 375°F(190°C).
  2. Lightly grease a muffin pan.
  3. In large bowl, mix together flour, bran, baking powder, baking soda, cinnamon and salt.
  4. In separate bowl, mix egg, oil, honey, milk, vanilla and applesauce.
  5. Add wet ingredients to dry ingredients, stirring just until combined.
  6. Add rhubarb.
  7. Spoon into muffin pan.
  8. Bake for 20 to 25 minutes until tops are firm to the touch.
http://www.fruitshare.ca/2012/03/prairie-fruit-book-debuts-at-gardening-saturday/

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Dehydrated Raw Apple Almond Bars

Filed Under : Fruit Share,Recipes by Getty
Feb.19,2012

In our “Bushels of Apples” presentation on February 25 at the Growing Local Conference we’ll be sharing taste samples of several recipes for dehydrated apples.  Here’s one of my favourites.  It’s also one of the many great recipes you’ll find in the Prairie Fruit book which will be available this spring.

 

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Dehydrated Raw Apple Almond Bars

Yield: Makes 20 - 24 1x3” bars

Dehydrated Raw Apple Almond Bars

Ingredients

  • 1 cup Almonds
  • 3 Apples  
  • ¼ cup Apple Jelly or Honey
  • 1 tsp Cinnamon 
  • ¼ tsp Nutmeg
  • ½ tsp Almond Extract

Instructions

  1. Chop almonds in food processor until fine; transfer to a bowl.
  2. Core and slice apples into quarters (do not peel). Chop in food processor until fine.
  3. Mix apples and remainder of ingredients into the almonds.
  4. Place heaping spoonfuls on lined dehydrator screens and form into bar shapes at least ¼“ (6 mm) thick.
  5. Dehydrate at 115°F (46°C) for 20 to 24 hours. Flip halfway through.
  6. Bars should be dry throughout but still pliable. Cool completely and store tightly sealed in a dry, dark place for several months.
http://www.fruitshare.ca/2012/02/dehydrated-raw-apple-almond-bars/

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Saskatoon Biscuits

Filed Under : Manitoba Fruit,Recipes by Getty
Dec.15,2011

Here’s a classic prairie fruit that Fruit Share didn’t get a chance to pick this summer – saskatoons.

I remember heading down to the Souris Valley Riverbend close to our farm to pick buckets of these beauties every summer.   At the time, it was just another chore we had to do – I never would have suspected that one day I’d be nostalgic about those days.  Just goes to show, you never know what’s going to strike a chord.

Today, I’m writing about saskatoons and testing recipes.  This morning we started with hot saskatoon biscuits.  They were as tasty as I had hoped!

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