Fruit Share Expanding to… Dauphin?

fresh appleGaetene is a resident of Dauphin, MB and has written a great piece that will be published in a number of local newspapers this week. She is looking in to the idea of starting a Fruit Share in Dauphin and the surrounding Parkland area. Way to go Gaetene!

Dauphin “Berry Patch” and Fruit Share Manitoba

A few times this past week, with anticipation and glee, I visited the “Berry Patch” garden in Dauphin. I took the opportunity to harvest a share of cherries, crab apples, delicious red currents and rhubarb. Still to come are the chokecherries, and already past their prime were the Saskatoon berries. Constructed and maintained by the “Dauphin in Bloom” program, this aptly named gem on the west side of the train station highlights some of the diverse, perennial food that grows in the region and offers it to be enjoyed by the residents and visitors of Dauphin alike. 

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.

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.

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?