Another Spring Fling Prize Pack

FS prizes 2

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Fruit Share Manitoba would like to extend our thanks to the following Spring Fling prize pack sponsors (clockwise from top left):

Long time Fruit Share picking volunteer and fan Sew Dandee is donating a prize pack!

Thanks to Manitoba Chicken for supporting the Spring Fling with a beautiful cookbook from Great Tastes of Manitoba.

We needed a POPP of chocolate in our assortment of awesome door prizes so Constance Popp Chocolates donated this prize pack: a box of gorgeous fruit-infused chocolate truffles. There’s even a rhubarb one!

Rhubarb Meringue Dessert

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.


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

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

3 egg whites
5 tbsp sugar
1/2 tsp vanilla


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.

Home made strawberry and rhubarb ice cream

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?

Orange Rhubarb Butter

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.


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


  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.

Harvesting Rhubarb

We are gearing up for harvesting season! With the recent rain and warmer temperatures, rhubarb will soon be ripe, if it isn’t already! Picking rhubarb is a very simple process, however there are few tips to keep in mind:

–Before you start–

  • Remember, only the stalks of the plant are edible!
  • Refrain from picking stalks if this is the first year of planting the rhubarb
  • Rhubarb can be harvested about every 4 to 5 weeks, or about 3 times a season
  • Rhubarb growth may be affected by lack of water, poor drainage, high temperatures and frost

–What to look for–

  • Stalks should be about 10-20 inches long 
  • The length and thickness of the stalk can vary according to weather conditions and the variety of the plant

Rhubarb: What’s in it for me?

Let’s talk nutrition!

Rhubarb is made up of several key nutrients including potassium, vitamin C and calcium.

  • Potassium is a mineral that plays a role in blood pressure control, muscle growth, the nervous and digestive systems, kidney health, and brain function
  • Vitamin C is an antioxidant that keeps us healthy and protects our cells from damage
  • Calcium is a vital mineral that helps build and maintain strong bones and teeth

Rhubarb is made up of 95% water and is relatively low in calories in its natural state. One cup of rhubarb contains about 28 calories. As rhubarb is quite tart, it is not uncommon to add sugar to get that sweet taste. Adding sugar will however, increase the calorie content. Sometimes people opt to use artificial sweeteners to add sweetness without the calories.

Rhubarb – 10 interesting tid bits

Are you a rhubarb lover?  It seems some people love it and some people don’t.  I am  a lover.

three varieties of rhubarb

Not only is it a remarkably hardy, fast growing and low maintenance plant, but those tart stalks are incredibly tasty!  Rhubarb pie, rhubarb crisp, rhubarb oat bars, stewed rhubarb, rhubarb BBQ sauce (yes!), rhubarb slush, rhubarb fool, rhubarb muffins, rhubarb cake, rhubarb meringue dessert.  Wow, my mouth is watering just thinking about it.

As we get ready to head into rhubarb season, have a look at this article on rhubarb written by Dorothy Dobbie in Ontario Home & Gardener Magazine.

Can’t wait!

WANTED – Rhubarb!

Reward? A tasty treat that can be used in jams, pies, cakes, crisps, and so much more!

Rhubarb is known as a cool season perennial plant that can survive the harsh Manitoba winters. Even with our late spring, rhubarb will soon be ready for picking, likely by the end of the month.


Keep an eye out for unharvested rhubarb in the coming weeks. If you spot unharvested rhubarb, why not knock on the door and see if the owner will allow you to pick a few stalks? Or, drop a Got Fruit? note in the mailbox to encourage them to sign up their rhubarb with Fruit Share. We have volunteers ready and eager to pick!

Dreaming of Fruit

Dreaming of Fruitfrozen fruit

By Hadass Eviatar

Hadass is a Winnipeg writer. She blogs at My Coat of Many Colours (link is, where she muses on life, health and the joys of local food.

It’s the Winter That Wouldn’t Die. Below-normal temperatures, piles of snow everywhere. Talk of a big flood, again. But I’m dreaming of summer’s fruit.

The apple trees in my yard are still bare, still holding on to last year’s apples that didn’t get picked. I’m sure the birds who stayed here through the winter appreciated them. I need to figure out some way to get those apples – maybe I’ll strike a deal with my neighbour, whose yard they hang over so enticingly. It looks like the same tree is bearing two kinds of apple – I wonder who spliced them together so many years ago? The crab apples on my side made the most delightful applesauce last year, but I can’t wait to get my hands on those eating apples, so tantalisingly on the wrong side of the fence.

Rustic Rhubarb Tart Recipe

Two volunteers collected from two more fruit donors this week.  Sounds like they harvested another 5 pounds to share between themselves and the tenants of Fred Tipping Place.

Aleta, one of those volunteers says:

“I made a great (and yummy) Rhubarb Tart with some of the rhubarb we collected last week,and then I chopped & froze about 8 more cups for future use. 

Here’s the Recipe for the Tart.  I swear by Canadian Living Recipes!!”

Rustic Rhubarb Tart
By The Canadian Living Test Kitchen

This recipe makes 12 servings (This recipe can be changed to serve less by going to the website recipe @

6 cups (1.5 L) chopped rhubarb
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) nutmeg
1/4 cup (50 mL) coarsely chopped pecans
1 tbsp (15 mL) milk
Icing sugar

3 cups (750 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/4 tsp (1 mL) salt
1-1/2 cup (375 mL) cold butter
2/3 cup (150 mL) cold water

Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar.

Have a great day!

Honey Oat Whole Wheat Rhubarb Muffin

If whole wheat, oats and honey instead of sugar are important to you, here’s a muffin that meets those criteria and is still super delicious.  Got this one from Canadian Living.  They added sunflower seeds instead of rhubarb – but they were equally delicious with rhubarb.

Honey Oat Whole Wheat Rhubarb Muffins 
By The Canadian Living Test Kitchen
Bottom of Form
1 cup (250 mL) large-flake rolled oats
1 cup (250 mL) buttermilk (milk and lemon juice alternate)
1 cup (250 mL) whole wheat flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/3 cup (75 mL) liquid honey
1/3 cup (75 mL) vegetabIe oil
1/4 cup (50 mL) packed brown sugar
1 egg
1/2 cup (75 mL) rhubarb

Line muffin cups with paper liners or grease; set aside.
In large bowl, stir oats with buttermilk; let stand for 15 minutes. Meanwhile, in separate large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
Whisk honey, oil, sugar and egg into buttermilk mixture; pour over flour mixture. Stir just until dry ingredients are moistened. 

Add rhubarb.
Divide among prepared cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 17 minutes.
Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.

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.

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.