Blueberry Lemon Scones

These blueberry lemon scones are soft, buttery, and bursting with flavour! 

Prep time: 20 minutes

Cook time: 20 minutes

Yield: Serves 8 

Ingredients
Blueberry Lemon Scones

½ cup granulated sugar 

1 tablespoon lemon zest

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup cold unsalted butter, grated or 1 cm cubes 

1 egg, beaten

½ cup heavy whipping cream 

1 cup Thames River Melons blueberries 

Zesty Lemon Glaze 

1 cup powdered sugar

3 tablespoons lemon juice

1 teaspoon lemon zest

Instructions
Blueberry Lemon Scones 

1. Preheat the oven to 400℉ and line a baking sheet with parchment paper. 

2. In a bowl, mix together the granulated sugar and lemon zest to make lemon sugar. 

3. In a large bowl, combine flour, baking powder, and salt. Next, stir in the lemon sugar. 

4. Slowly add in the cold butter while stirring the mixture. Having cold butter is important because this is what gives your scones a light, flaky texture! We grated our butter, which mixes in easily, but if you choose to cube your butter, you may need to cut it into the flour. To do this, you can use a pastry cutter, forks, or your fingers. At this stage, you will see clumps starting to form. 

5. In a separate bowl, stir together the heavy whipping cream and egg until combined. Slowly add this to the flour mixture, stirring the flour mixture as you pour.  Mix just until a dough forms. 

6. Gently fold the blueberries into the dough. Note: if you are using frozen blueberries, some colour might bleed into the mixture – this is normal!

7. Add flour to a clean surface and place the dough onto it. Pat the dough down to 1 inch and shape it into a circle. Cut into 8 triangles.

8. Place each scone onto the parchment-lined baking sheet.

9. Bake in the oven for 20 minutes, or until the edges start to become golden brown.

Zesty Lemon Glaze

1. In a bowl, combine powdered sugar, lemon zest, and lemon juice. 

2. Drizzle over blueberry lemon scones about 10 minutes after they come out of the oven. 

Cost

PYO blueberries are $4.50/lb. In total, the cost of the PYO blueberries is $0.28/scone. 

Nutrient Profile 

These scones contain blueberries and lemons, both of which are sources of antioxidants, such as vitamin C. Vitamin C is important to our health because it supports wound healing, protects our cells from damage, and helps our bodies absorb iron from plant foods. 

Storage 

Store these scones in the refrigerator in an airtight container for up to 5 days. 

For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, warm in the oven or airfryer for a few minutes.

Reference:

Unlock Food [Internet]. Canada: Dietitians of Canada; [updated 2019 Mar 21;  cited 2025 Aug 14]. What you need to know about vitamin C; [about 3 screens]. Available from: https://www.unlockfood.ca/en/Articles/Vitamins-and-Minerals/What-you-need-to-know-about-vitamin-C.aspx. 

3 Blueberry Smoothies to Blend This Season

Each smoothie serves 1

Ingredients

Smoothie 1: Bright and Tangy Berry Blend Smoothie

½ cup Thames River Melons blueberries

½ cup Thames River Melons raspberries

¾ cup cold water or liquid of choice 

1 tablespoon chia seeds 

1 tablespoon Greek yogurt 

1 tablespoon lemon or lime juice 

Smoothie 2: Blueberry & Carrot Smoothie

1 cup Thames River Melons blueberries

½ cup shredded carrot

¾ cup soy milk or liquid of choice 

1 tablespoon ground flaxseed 

1 tablespoon tahini

¼ teaspoon cinnamon

Smoothie 3: Blueberry Banana Pie Smoothie 

1 cup Thames River Melons blueberries

½ banana 

¾ cup milk or liquid of choice

2 tablespoons rolled oats 

1 tablespoon almond or peanut butter or Wow Butter for anyone with a nut allergy

¼ teaspoon cinnamon

½ teaspoon vanilla extract

Notes:
When making our smoothies, we decided to use frozen fruit to make them have a thicker consistency. If you like your smoothie sweeter, add in a date, or a teaspoon of maple syrup or Thames River Melons honey. 

Instructions 

1. Add all ingredients to blender. 

2. Blend for approximately 30 seconds or until all ingredients are mixed. 

Helpful tip: Place your liquid and softer ingredients closer to the blades and the harder ingredients (like frozen blueberries) away from the blades. This will make your smoothie blend a lot easier! 

Bright and Tangy Berry Blend Smoothie

Blueberry and Carrot Smoothie

Blueberry Banana Pie Smoothie

Cost

PYO blueberries and raspberries are $4.50/lb. In total, the cost of the PYO berries for each smoothie is $1.40. 

Nutritional Density 

Blueberries are also a great source of antioxidants! 

Final Note:

Smoothies are meant to be customizable! We love using whatever we have on hand when creating our recipes. Check out our smoothie formula to help you when crafting your own!

Blueberry Recipes Inspo

As the blueberry season is wrapping up, you may ask yourself, “what can I do with blueberries?” Well, we’ve put together this post to inspire you to come out to the farm and take advantage of the last of the season Pick Your Own blueberries. There are so many recipes that incorporate this delicious and nutritious fruit. 

Check them out below and try for yourself!

Please tag us on Instagram (@thamesrivermelons) if you make one of these recipes!

Blueberry Beet Pancakes

Blueberry Banana Smoothie

Blueberry and Goat Cheese Tart

Banana Blueberry Muffins

Blueberry Parfait

Gussied Up Grilled Cheese

Blueberry Balsamic Dressing

Chia Seed Pudding with Blueberries

Chia Seed Jam 

Whole Beet & Blueberry Salad

Blueberry Dutch Baby

Blueberry Breakfast Cookies 

Blueberries are a very low maintenance fruit as there is no need to cut or peel before consuming. Just wash and eat! Also, if you can’t eat them all fresh, they are so easy to freeze and are delicious frozen as well. Frozen blueberries are also easy to incorporate into any recipes that require baking, or use to make a yogurt parfait! 

Find out more about Thames River Melons blueberries by watching Blueberry to Product. 

Also if you are interested in any of our blueberry baked goods or preserves, shop online or stop by our farm shop!

Pick Your Own Meal Series: Blueberry Breakfast Cookies

PYO Meal Series: Blueberry Breakfast Cookies

Today we are bringing you our fourth Pick Your Own (PYO) recipe and third one featuring blueberries. Yes, blueberries again… we couldn’t resist, when the bushes look this beautiful!

Thames River Melons Blueberry Bushes in the Height of Summer!

These cookies are a perfect on-the-go breakfast for those hectic weekday mornings, or just as delicious enjoyed on the porch, sipping tea or coffee. Not only are they delicious and convenient,but they are packed full of nutritional benefits, too! A serving of 2 cookies provides 8.5 grams of protein and 4.6 grams of fibre for 2 cookies. Flavourful and filling? A winning combination! Check out the nutritional density section of this blog post for more information. 

In addition, there is a convenience and meal prep benefit to this recipe as well. You do not have to bake them all at once! The dough may be rolled into the shape of a log, wrapped in plastic, and placed in the freezer. To bake, remove dough from the freezer the night before and place in the fridge to dethaw. You may cut the log into rounds and place on a baking sheet (similar to oatmeal or chocolate chip cookie dough). This would be a perfect item to prep for busy weekday mornings, or to give to a friend in need of a helping hand. Lastly, keep us in mind when sourcing your eggs, as we have fresh eggs for purchase in the farm shop. 

Please tag us on Instagram (@thamesrivermelons) if you try this recipe!

Ingredients Ready to go!

Recipe

Makes two dozen (24 cookies)  

Ingredients

1 cup butter 

1 cup packed brown sugar

2 Thames River Melons eggs

2 tsp of vanilla

2 cups whole wheat flour 

2 cups quick oats

⅓ cup oat bran

2 tsp of cinnamon 

1 tsp baking powder

1 tsp baking soda

½ tsp fine salt

½ cup dark chocolate chips

1 and ½ cups Thames River Melons blueberries

1 cup walnuts, chopped

Instructions 

1. Preheat the oven to 350°F. 

2.  In a large bowl, whisk the butter and brown sugar for a minute or two, until pale and light. Whisk in the eggs and vanilla. The end product will be light and fluffy.  

3. In another bowl, stir together the flour, quick oats, oat bran, baking powder, baking soda, salt, and cinnamon. Slowly or little by little, add the dry ingredients to the wet butter mixture. Once combined, fold in chocolate, nuts (and/or seeds) and blueberries. 

4. Drop large spoonfuls or scoops (aim for about ⅓ cup each) onto a parchment-lined baking sheet. Flatten each cookie a bit with dampened fingers or a fork into patties about 1/2 -inch thick. 

5. Bake for 18-20 minutes, until set and pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool. 

Cost 

PYO blueberries are $4.25/lb and this recipe calls for approximately ½ lb and a dozen eggs are $6.00. 

In total, the cost of the PYO blueberries is $2 and 2 farm fresh eggs is $1. 

Nutritional Density

Breakfast cookies are typically larger, lower in sugar, and higher in protein and fibre compared to a typical cookie.  These ones are filled with high-fibre oats, oat bran, and whole wheat flour and contain nuts, and fruit (dried, fresh, or frozen). Seeds may also be included. They are commonly consumed as a quick and easy breakfast snack. 

These particular creations highlight the in-season blueberries and contain a reasonable amount of protein and fibre considering they are a cookie!

*Please note, the nutrients per ingredient are based on 1 cup. In some cases, the recipe calls for less than 1 cup or 2 cups. Refer to the ingredient list to find out exactly how the protein and fibre amounts were calculated. 

Storage

These cookies will keep for 4-5 days on the counter, stored in an airtight container. If there are any left over after this, you can freeze them!

Modifications

This recipe may be modified to suit your needs. 

You may use frozen berries instead of fresh. 

You may use all-purpose flour instead of whole wheat, or half all-purpose and half whole wheat (but this will significantly decrease the nutrient content, making them a less desirable breakfast option).

As far as sweetener, you may use any of the options suggested in the recipe, or if you are trying to reduce your sugar intake you may use none at all, as the blueberries provide sweetness. 

You may also omit the chocolate chips completely, and replace with more nuts or seeds.

You may use a different nut (or sub for a seed, in case of allergies) - examples include chopped almonds, pumpkin seeds.

Recipe inspired by and modified by dietetic interns Lise Wolyniuk and Lexie Nobbs, from Cookies I have loved, by Julie Van Rosendaal, photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk, and reviewed by Alex Chesney, RD

Reference:

Health Canada. (2023). Canadian Nutrient File. Government of Canada. Retrieved July 27, 2024, from https://food-nutrition.canada.ca/cnf-fce/newSearch.

Rhubarb Simple Syrup

Makes ~1.5 cups

Ingredients

1 lb rhubarb, washed, trimmed, and chopped into chunks

4 cups water

2 cups sugar

Instructions

1. Combine rhubarb and water in a medium-sized pot and place on the stove over medium heat.

2. Cook until softened and rhubarb is broken down.

3. Once softened, strain the liquid out into a bowl. You can discard the rhubarb pulp, or save for using later in baking or other recipes.

4. Transfer the liquid back to the pot, stir in the sugar, and bring the pot to a boil.

5. Reduce heat and simmer mixture for 5 minutes.

6. Let cool, then transfer to a jar or bottle. Use in sparkling water, cocktails, or salad dressings.

Recipe developed and photographed by Alex Chesney, RD

DIY Fruit-on-the-Bottom Yogurt Cups

Ingredients

4 x 250mL jars (old jam jars)

2 cups strawberries, washed and hulled (frozen work too!)

¼ cup water

1 teaspoon vanilla extract

1 tablespoon strawberry jam

2 cups plain yogurt

1 tablespoon sugar

1 teaspoon vanilla extract

Instructions

1. Add prepared berries and water to a small pot and cook over medium until mixture bubbles and berries are softened.

2. Stir in 1 teaspoon vanilla and jam and cook for two more minutes.

3. Let cool completely. While waiting, whisk remaining teaspoon of vanilla into the yogurt along with 1 tablespoon of sugar.

4. Once berries are cool, evenly distribute into the bottom of the 4 empty jam jars.

5. Top each jar with ½ cup of yogurt mixture.

6. Screw tops on jars and store in the fridge. When ready to eat, feel free to add toppings: ground flax, chia seeds, hemp hearts, pumpkin seeds, and more!

Recipe developed and photographed by Alex Chesney, RD

Panna Cotta with Vanilla Strawberry Sauce

Ingredients

Cooking Spray

3 cups half and half cream (10 - 18%)

3 teaspoons powdered gelatin (or vegan alternative)

¼ cup white sugar (can add more if you like things sweeter!)

1 teaspoon vanilla extract

Pinch of salt

1 ½ cups strawberries

1 tablespoon sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 teaspoon water

1 teaspoon cornstarch

Instructions

1. Lightly grease 6 mini mason jars (125mL size) with cooking spray, then wipe out most of the oil with a paper towel, leaving a slight residue.

2. Pour half of the cream into a small saucepan and sprinkle the powdered gelatin evenly on top. Let soften for 5 minutes. The surface of the cream should look “wrinkled” and the gelatin grains should be wet and slightly dissolved.

3. Set the saucepan over low heat and warm the cream slowly. Stir or whisk frequently. The cream should never boil or simmer – if you see steam remove the saucepan and let cool down slightly. You should be able to dip your finger in the cream for a few seconds. If you can’t, it’s too hot! Throughout this warming, the gelatin will dissolve. This should go fairly quickly.

4. After about 3 - 4 minutes of warming, rub a bit of the cream between your fingers to make sure it’s smooth.

5. Stir the sugar into the cream and continue to warm until it dissolves too. This should take about 5 minutes. Again, don’t let the cream simmer or boil!

6. Remove the saucepan from heat. Whisk in the remaining half of the cream along with the vanilla and salt.

7. Divide the mixture evenly between the prepared jars and place in the fridge to chill.

8. While the panna cotta chills, make your strawberry topping. Place strawberries, vanilla, sugar, and lemon juice in another small saucepan over low heat.

9. Whisk together water and cornstarch to form a slurry. Once strawberry mixture starts to breakdown and soften, add the slurry to the saucepan. Stir together until evenly coated, then mash berries down as well.

10. Continue cooking until strawberries are completely softened and mixture is glossy. Stir often throughout the cooking process.

11. Once berry mixture is glossy remove from heat and cool completely. Store in the fridge until ready to serve.

12. To serve, you have options. You can attempt to unmold the panna cotta and serve upside down on a plate. If you want to go this route, the panna cotta will need to chill overnight.

13. Alternatively, you can serve the dessert in the mini jars. If you do this, it only needs 2 hours or so of chilling. This is my preference because it’s easier!

14. If planning to unmold, fill a large bowl with warm to hot water. Wipe a dessert plate with a damp paper towel.

15. Run a thin knife carefully around the edges of the mason jar. Don’t slide the knife all the way in, just release the top edge. Dip the jar into the warm water up to its rim and hold for ~3 seconds.

16. Flip the jar over on a small plate and shake slightly to help ease the panna cotta out. It should come out pretty easily, but if not return to the warm water for 2 seconds at a time. Reposition on the plate if needed, then top with your berry mixture.

17. If you skipped the unmolding simply top your mini panna cottas with the berry mixture right before serving.

18. Enjoy!

Recipe modified from thekitchn.com and photographed by Alex Chesney, RD

Aunt Kathleen's Rhubarb Cake

This cake is incredibly easy to put together, and a real hit at a potluck!

In our family, Aunt Kathleen always comes prepared with this dish and without fail it disappears oh-so-quickly! There's no denying it's exceptionally sweet, but to us it tastes like family, a warm night on the patio, and a reminder of all the goodies & memories yet to come.

Ingredients

1 bunch rhubarb, washed and diced

1 package strawberry jello

1 bag mini marshmallows

1 white or yellow cake mix, prepared according to package directions

Instructions

1. Preheat the oven to 350°F.

2. Thoroughly grease a 9x13 baking dish with cooking spray.

3. Add diced rhubarb to the bottom of the baking dish.

4. Sprinkle the packet of jello powder evenly over top of the rhubarb, followed by the marshmallows.

5. Finally, pour the prepared cake mix over the rhubarb mixture.

6. Place the cake pan in the oven and bake for at 1 hour, until cake is done.

7. Remove from the oven and let sit. The longer you wait the more set the cake will be.

Chocolate Fruit Skewers

*Makes 6 medium-sized skewers.

Ingredients

3 cups of fruit — we used seedless watermelon, muskmelon, and blueberries! You could also use strawberries, raspberries, etc. depending on the season.

1/4 cup dark chocolate chips

Instructions

1. Assemble the fruit onto skewers in any order you wish!

2. Microwave the chocolate chips for about 45 seconds, until melted.

3. Drizzle the chocolate over the fruit skewers.

4. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Watermelon Pizza

Ingredients

1-inch thick circle of watermelon (we recommend our seedless variety for this one!)

1/4 cup plain yogurt

1 teaspoon honey

1/4 cup granola

1/2 cup blueberries

Instructions

1. Cut the watermelon into a 1-inch thick circle. You can also cut the watermelon into six 1-inch thick slices and decorate each slice if that’s easier for you!

2. Spread the yogurt over the watermelon to act as the “sauce”.

3. Pour the honey over the yogurt.

4. Spread the granola over the watermelon and then the blueberries.

5. Cut the watermelon pizza into 4-6 slices and enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Yogurt Coated Strawberries

Ingredients:

Strawberries, halved

Vanilla Greek yogurt

Instructions:

1. Dip the halved strawberries in Greek yogurt with a toothpick and place them on a rimmed baking sheet lined with parchment paper

2. Place baking sheet in freezer for 1-2 hours, or overnight if desired.

3. Remove from pan and store in an airtight bag or container until ready to consume.

NOTE:Some Greek yogurts are thicker than others but use a yogurt that you like

Blueberry Banana Smoothie

Servings: 2

Ingredients

1 cup Blueberries (fresh or frozen-if using fresh, add some ice)

1 Banana (fresh or frozen)

1/2 cup milk of choice (Depending on the desired thickness of the smoothie you may want to modify the amount of liquid added. Less liquid = thicker smoothie; more liquid = thinner smoothie)

Instructions

1. Add all ingredients to blender.

2. Blend until all ingredients until mixed. Approximately 30seconds. Add more liquid (either more milk or water) depending on desired thickness. Smoothies are flexible! Feel free to add what you have on hand

   *NOTE: It helps your blender if you put softer ingredients closer to the blades and hard, frozen ingredients furthest from the blade. This means if you’re using a traditional blender where the blade is on the bottom, load your smoothie with the fresh, soft ingredients on the bottom, putting ice/frozen items on the top, furthest away from the blade.

Muskmelon Strawberry Feta Salad

Ingredients

1 muskmelon, chopped

1 cup strawberries, chopped

1/2 cucumber or bell pepper, chopped

1/4 cup crumbled feta cheese

1/4 cup raw almonds

1 tablespoon canola oil

1/2 teaspoon red wine vinegar

1/2 teaspoon ground pepper

Instructions

1. Mix the muskmelon, strawberries, cucumber, feta cheese, and almonds together in a large bowl.

2. For the salad dressing, mix the canola oil, red wine vinegar, and ground pepper together thoroughly.

3. Pour the dressing onto the salad and mix.

4. This recipe is best consumed right away. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

PYO Fruit & Vegetable Patch Experience

Are you looking for a family-friendly outdoor activity this summer? We have just the thing for you! This August we are hosting a pick-your-own fruit & vegetable experience where you will learn about the farm, agriculture, and food production first-hand by picking your very own fruits and vegetables. With the items you pick, you will then be making a delicious recipe right here on the farm, while also learning about the nutrients in the ingredients you picked!

This event will be one hour long, and when you are finished you can eat and take any leftovers home with you to share with your family. We will be hosting sessions throughout August:

This fun and educational activity is $15 per person. To choose an available time and pre-pay click here. See you soon!

Brie and Raspberry Panini

Ingredients

2 slices of bread

4 slices of Brie

1/3 cup raspberries

1 tbsp butter

1 tbsp honey

Instructions

1. Butter both slices of bread on one side.

2. Place the sliced Brie on the none buttered side of one piece of bread.

3. Top the sliced Brie with drizzled honey.

4. In a bowl mash raspberries with the back of a fork until the raspberries look similar to a jam.

5. On the other slice of bread without the Brie and honey, spread the mashed raspberries on the non buttered side.

6. Combine the two slices of bread like you would a sandwich or a panini.

7. Place the panini on a frying pan and heat to medium-high temp. Flip the panini until golden brown on each side, about 3 minutes on each side and Enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Strawberry Bruschetta

Ingredients

2 cups strawberries, chopped

1/3 cup tree nuts

½ cup feta

¼ cup olive oil

2 tablespoons basil, chopped

¾ cup balsamic vinaigrette

Instructions

1. In a bowl combine strawberries, tree nuts, feta, olive oil and basil. Let sit in fridge until balsamic vinaigrette is complete.

2. Heat balsamic vinegar in a small pot or sauce pan over medium heat. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens (about 15-20 minutes). It should be thick enough to coat the back of a spoon. Let cool for 5 minutes.

3. Place a generous amount of the strawberry mixture on chicken or a crostini roll and top with a drizzle of the thickened balsamic vinaigrette and enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Strawberry - Rhubarb Turnovers

Ingredients

1 sheet puff pastry, thawed

1/2cup strawberries, sliced

1/2cup rhubarb, sliced

2 tablespoons white sugar

1 tablespoon flour

¼ teaspoon lemon juice

¼ teaspoon vanilla extract

2 tablespoons whipping cream

1 teaspoon white sugar

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Slice the thawed puff pastry into quarters. Then halve each of the quarters on a diagonal, leaving you with 8 triangles. Set aside until you are ready to use.

3. Place the sliced strawberries and rhubarb in a medium-sized bowl. Sprinkle the sugar, flour, lemon juice, and vanilla overtop. Stir until thoroughly combined.

4. Add a heaping teaspoon of the strawberry rhubarb filling to the centre of each pastry triangle.

5. Fold the triangle in half, and pinch together the two open edges. Next, seal the edges with a fork.

6. Brush the tops of the turnovers with whipping cream and then sprinkle with the sugar.

7. Cut a slit into the top of each turnover.

8. Place the prepared turnovers on a baking sheet and pop into the oven.

9. Bake for 25 minutes, until pastry is browned and puffed up

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Rhubarb Lemon Curd

Ingredients

½ cup lemon juice

4 cups rhubarb, roughly chopped

2 cups water

Zest from one lemon

1 large egg

2 large egg yolks

1/4 cup granulated sugar

4 tablespoons unsalted butter, cubed

Pinch of salt

Instructions

1. Begin by making the rhubarb juice: place chopped rhubarb and water in a medium-sized pan over medium heat. Cook until the rhubarb is softened, and juices are released. Strain the mixture into a small bowl. Keep the pulp for use in muffins or mix with honey for a perfect yogurt topping!

2. Transfer the rhubarb juice to a measuring cup to cool and stir in the lemon juice and zest.

3. In a separate bowl, whisk together the egg, yolks, and sugar. When the juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.

4. Set a clean bowl with a strainer over the top next to the stove.

5. Pour the egg and juice mixture back into your small saucepan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency — about 8 to 10 minutes, or until the mixture is 180°F.

6. Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. Stir in the butter and the pinch of salt while the curd is still warm. Mix until smooth. Store in the refrigerator for up to 5 days. Freeze for up to 3 months.

7. Use this curd on top of French toast, as a filling for crepes or a tart, stirred into yogurt, and more!  There are so many options.

Recipe modified from thekitchn.com by Alex Chesney, RD

Roasted Rhubarb Ricotta Toast

This recipe is like cheesecake on toast: tangy, sweet, and delicious! The ricotta give you a dose of protein, and rhubarb and whole grain toast offer up fibre, making for a super satisfying breakfast or snack. Roasting the rhubarb adds a unique depth to its flavour, especially when paired with flavours from honey, vanilla, and orange zest. We used our very own Melon Blossom Honey of course, but whatever you have on hand would work! Alternatively, you could swap it out for maple syrup. Give it a try and let me know what you think!

*Serves 3-4

Ingredients

2 cups rhubarb, cut into 2-inch long pieces

1/3 – 1/2 cup honey, depending how sweet you like it!

1 teaspoon vanilla extract

1 teaspoon orange zest

1 cup ricotta cheese

3-4 thick slices of bread of choice

1 tablespoon sliced or chopped almonds

Instructions

1. Preheat oven to 400°.

2. Wash, trim, and chop rhubarb. Cut them diagonally for an extra pretty presentation!

3. Whisk vanilla into honey.

4. Toss rhubarb pieces with honey in a medium-sized bowl until they are evenly coated.

5. Sprinkle with orange zest.

6. Transfer prepared rhubarb pieces to a baking pan lined with parchment paper. There will be some extra honey in the bowl, so be sure to scrape that out on top of the rhubarb pieces!

7. Roast for 15 minutes or so. Rhubarb should be tender but still holding its shape.

8. While rhubarb roasts, toast your bread.

9. Spread approximately ¼ cup of ricotta cheese on each piece of toast.

10. When rhubarb is ready, lay atop your ricotta toast.

11. Spoon some of the liquid (it’s so good!) from the pan on top of the rhubarb pieces.

12. Sprinkle with almonds and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Learn more about veggie box delivery from TRM.

Rhubarb for Breakfast Two Ways

Rhubarb has such a wonderfully tangy and fresh flavour, which makes it the perfect addition to your breakfast plate! It brightens up that first meal of the day, and makes you excited to face whatever adventure is heading your way. At least, it does for me! Check out these two breakfast ideas that will fuel you up and keep you energized. Let me know what you think!

Stewed Rhubarb on French Toast

*Serves 4

Ingredients

Stewed Rhubarb

2 cups rhubarb, chopped

1 tablespoon water

½ teaspoon vanilla extract

1 tablespoon honey (more or less, to taste)

French Toast

8 slices bread of your choice

4 eggs

½ cup milk

1 teaspoon vanilla

1 teaspoon sugar

½ teaspoon cinnamon

½ teaspoon nutmeg

1 tablespoon butter

Toppings

1 cup plain Greek yogurt, 2%

Cinnamon

Honey (optional)

Instructions

1. Add all ingredients to a small pot, and place over medium-low heat. Cook for 5 – 8 minutes, stirring frequently and mashing as the rhubarb starts to soften. Once rhubarb has softened completely, it’s all ready to go!

2. To prepare French Toast, whisk together eggs, milk, vanilla, sugar, cinnamon, and nutmeg. Set aside.

3. Heat a pan over medium-low heat, and melt half of the butter. Once the butter is sizzling, dunk 4 slices of bread into the egg mixture, and place in the prepared pan. Cook for approximately 3 minutes per side, until the French Toast is golden brown. Flip and repeat on the other side, then repeat the process for the 4 remaining slices of bread.

4. Top your prepared French Toast with a dollop of plain Greek yogurt, a generous scoop or two of stewed rhubarb, and sprinkle cinnamon on top.

5. Breakfast is served!

Recipe created & photographed by Alex Chesney, RD

Rhubarb Crisp Parfait

*Serves 4

Ingredients

4 cups rhubarb, chopped

2 tablespoons sugar

½ cup oats

1 tablespoon chia seeds

1 tablespoon hemp hearts

¼ cup brown sugar

¼ cup butter

2 cups Greek yogurt

1 teaspoon vanilla

Instructions

1. Preheat oven to 375⁰F.

2. Mix together the rhubarb and sugar, and place in a small baking dish. Next, combine oats, chia seeds, hemp hearts, and brown sugar. Once combined, cut in the butter until a crumbly mixture forms.

3. Top the rhubarb with the oat mixture, then place in the preheated oven and bake for 35 minutes, until bubbly and rhubarb is softened.

4. Allow the mixture to cool, then you can begin to assemble the parfaits!

5. Find 4 tall glasses or mason jars and add ¼ Greek yogurt to the bottom of each. Next, add a scoop of rhubarb crisp. Top with another ¼ cup of Greek yogurt, and finish with another scoop of rhubarb crisp on top. Screw on the lids if using jars or cover with saran or beeswax wrap if using glasses and store in the fridge until ready to eat.

6. To serve, top with an additional sprinkle of chia seeds and hemp hearts. Enjoy!

Recipe created & photographed by Alex Chesney, RD