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More garden recipes, and a bedside update….

Robyn Openshaw - Jun 21, 2011 - This Post May Contain Affiliate Links

Thanks for all your kind emails and Facebook messages. I’ve been sleeping 12 hours a night since my accident Saturday; still unable to walk or do much of anything without acute/stabbing pain in my lower back/hip, and I wonder if it’s nerve damage, as I landed approximately on my hip’s sciatic nerve. I am hoping to get a PT friend of mine to come over today and start thinking about a diagnosis. My tennis team forfeits tomorrow without me. I am so used to boundless energy; thus this has been humbling. (I still plan to be in Boise and Twin Falls this weekend!)

Now, more from Michelle Jorgenson’s garden creating:

“So, next in the garden is rhubarb.   My family loves rhubarb, but you can only do so many things with it!   I’m still working to perfect the healthy rhubarb crumble, so I’ll send that some other time.   But, I did come up with a tasty fresh fruit crisp and some rhubarb strawberry jam.”

Rhubarb and Berry No-Bake Crisp

1 1/2 C chopped rhubarb

1/2 C water

1  T agave

1 C strawberries, sliced

1/2 C blueberries

1 C oatmeal

1/2 C pecans or almonds

1/4 C wheat germ

1/4 C coconut oil

1 T honey

pinch salt

1 t cinnamon

Put chopped rhubarb , agave and water in a small saucepan to cook.   Bring to boil and cook until rhubarb breaks up- about 3-5 minutes.   Remove from heat and cool.    Mix oatmeal. nuts, wheat germ, coconut oil, honey,  salt and cinnamon together in a bowl.  Add strawberries and blueberries to the cooled rhubarb.   Serve berries topped with the oatmeal mixture.   Can put plain yogurt sweetened with maple syrup on top.

Sugar Free Strawberry Rhubarb Freezer jam

4 C chopped strawberries

3 C chopped rhubarb

2 C water

2 T orange juice

6 T honey

6 packets stevia

2 packages unflavored vegan gelatin

Sprinkle gelatin over surface of water in a saucepan and let sit for a few minutes.   While it sits, chop the fruit.   Add chopped fruit and juice and bring to a boil.   Reduce to a simmer and cook until rhubarb starts to break up – 5-10 minutes.   Remove from heat and add sweeteners to taste.   Transfer to canning jars and close with lids.   Cool, then put in refrigerator or freezer.   Will thicken as it cools.

Makes about 5 pints

Posted in: Gardening, Recipes

14 thoughts on “More garden recipes, and a bedside update….”

Leave a Comment
  1. Things like this happen so that we can totally appreciate our bodies when they are healthy and pain free.

  2. Anonymous says:

    I hope the kiddos are helping you get some green smoothies in Robyn. I’m sure you’ve taught them well. 🙂 All these recipes sound so good.

  3. Anonymous says:

    Hope you heal fast and fully. I truly have been inspired since listening to you at Marlene’s in Federal Way, WA awhile back. Thanks!

  4. Anonymous says:

    Wah-Hoo!! I am way excited about this rhubarb jam recipe!

    Robyn, just read about your ATV incident…wishing you wellness and a speedy recovery!

    Thanks again for meeting with us for lunch (letting me hit you with my list of questions) and for sharing your time and knowledge. Our family is continuing to baby-step into a way of eating that I feel SO good about. You are truly blessing the lives of generations.

  5. Anonymous says:

    Healing thoughts coming from Australia.I hope you feel better soon.

    I have Stevia loose.How much would I need to use in the rhubarb jam recipe? 1 packet =???.

    1. Robyn Openshaw says:

      Josie, I think a packet is probably about 1/2 tsp.

  6. Anonymous says:

    Thanks for the new recipes!

    Sorry to hear about your accident! please take time to get ALL the way better now! my mom always said when you have trauma, if you don’t take time to heal up right away you pay for it when you get old! It’s okay to slow down a little! we want you to fully recover!

    Prayers and hugs heading your way!

  7. Would agave work in place of the honey?

  8. Anonymous says:

    Best wishes for a speedy full recovery- you do important work: bringing the message of healthy eating = health. People need to hear what you are saying. For too long the media and greedy corporations have brainwashing people into eating things that are unhealthy, just for their profits.

    Thank you for standing up for our birthright of healthy food.


  9. Anonymous says:

    Hello! Quick quesiton – what kind of oatmeal goes into the no-bake crisp? We use large flake in our house, however it (usually) requires water and 12 minutes slow simmer on the stove. Would it be another type of oatmeal for this recipe, or do people eat large flake oats ‘raw’?


  10. Anonymous says:

    About stevia–would a dropper full of the liquid equal 1 packet of dry?

  11. Anonymous says:

    Robyn asked me to answer some recipe questions, so I’ll give it my best shot!

    As far as amounts of stevia, my packages look like about 1/2 t each. I don’t know the liquid equivalent – you may have to look that one up online.

    Agave would be a fine substitute for the honey – I find it a little sweeter than honey, so taste it as you go.

    For the oats, I use rolled oats. They aren’t the big flakes, but also not quick oats. They take about 5 minutes to cook regularly.

    Update on the crisp – we were on a family vacation and I needed to come up with something for dessert. Few ingredients on hand, so I threw this together with only oats, honey, olive oil and some chopped candied almonds. Delish!!

  12. Anonymous says:

    Sorry to hear about your accident. You are probably recovering so fast because of all those smoothies your drinking! Think of all those healing vitamins and minerals and “drugs” your consuming in the green miracle drinks. You will be back to normal in no time. Praying till then! Mary

  13. Have you made the jam without rhubarb? Are the measurements still approx the same?

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