River View Orchard

River View Orchard River View Orchards River View Orchards has a long history of providing quality fruit to our neighbours, friends, and the residents of New Brunswick.
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There have been apples produced on this farm for at least one hundred years! We have plums and pears and have added raspberries, pumpkins, and other veggies. All available as pick your own. Our family plans to keep this tradition alive, and hopefully help our visitors families, start their own new family traditions every year. See you at the Farm!

Strawberry Rhubarb Cream DessertIngredients:2 cups fresh strawberries, hulled and sliced2 cups rhubarb, chopped1 cup gra...
06/18/2026

Strawberry Rhubarb Cream Dessert

Ingredients:
2 cups fresh strawberries, hulled and sliced
2 cups rhubarb, chopped
1 cup granulated sugar
1 tablespoon lemon juice
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened

Instructions:
Step 1: Prepare the Fruit
In a saucepan over medium heat, combine the sliced strawberries, chopped rhubarb, granulated sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the rhubarb is tender and the mixture is bubbly. Remove from heat and let it cool.

Step 2: Whip the Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 3: Combine Cream Cheese
In another bowl, beat the softened cream cheese until smooth. Gradually fold in the whipped cream until well combined.

Step 4: Layer the Dessert
In serving glasses or bowls, layer the cooled strawberry-rhubarb mixture and the cream cheese mixture. Repeat the layers until the glasses are filled.

Step 5: Chill and Serve
Refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy this delightful and refreshing dessert!

Ingredients:For the Pie Filling1 unbaked 9 inch pie crust1 cup graham cracker crumbs1 cup sweetened shredded coconut1 cu...
06/17/2026

Ingredients:
For the Pie Filling
1 unbaked 9 inch pie crust
1 cup graham cracker crumbs
1 cup sweetened shredded coconut
1 cup chopped pecans
1 1/2 cups granulated sugar
4 large egg whites
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
Optional Toppings
Whipped cream
Vanilla ice cream
Caramel drizzle
Extra chopped pecans

Instructions:
Prepare the pie crust
Preheat your oven to 350°F, or 175°C.
Place the unbaked pie crust into a 9 inch pie dish.
Gently press it into the dish and crimp the edges if desired.
Set the crust aside while you prepare the filling.
Mix the dry ingredients
In a large mixing bowl, add the graham cracker crumbs, shredded coconut, chopped pecans, granulated sugar, and salt.
Stir everything together until the ingredients are evenly combined.
This mixture gives the pie its classic chewy, nutty, coconut filled texture.
Prepare the wet ingredients
In a separate bowl, lightly beat the egg whites until they become foamy.
They do not need to be stiff, just loose and slightly bubbly.
Add the melted butter and vanilla extract.
Stir until smooth and combined.
Make the filling
Pour the egg white mixture into the bowl with the dry ingredients.
Stir well until everything is fully coated and combined.
The filling should look thick, sticky, and textured.
Fill the pie crust
Spoon the filling into the prepared pie crust.
Spread it evenly with a spatula.
Smooth the top gently so the pie bakes evenly.
Bake
Place the pie in the preheated oven.
Bake for 35 to 40 minutes, or until the top is golden brown and the center is mostly set.
The middle should still have a slight jiggle when removed from the oven.
It will continue to firm up as it cools.
Cool before slicing
Remove the pie from the oven and let it cool completely.
For the best texture, let it rest for at least 2 hours before slicing.
This helps the filling set while staying soft, chewy, and gooey inside.
Serve
Serve slices plain or with whipped cream, vanilla ice cream, caramel drizzle, or extra chopped pecans.
It is especially delicious slightly warm with ice cream melting over the top.
Helpful Notes
Do not overbake the pie, or the filling may become dry.
The center should still be slightly soft when it comes out of the oven.
Letting the pie rest makes slicing easier and improves the texture.
Toast the pecans lightly before adding them for a deeper nutty flavor.
Store leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days.
Reheat slices gently if you prefer the pie warm.

Raspberry CobblerMake this easy Raspberry Cobbler for a fantastic summer dessert. Using seasonal raspberries topped with...
06/16/2026

Raspberry Cobbler

Make this easy Raspberry Cobbler for a fantastic summer dessert. Using seasonal raspberries topped with a quick biscuit mixture, this comes together in about 10 minutes. A delicious dessert served with cold vanilla ice cream!
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Servings: 6 servings
Calories: 288kcal
Author: Julia Pinney

Ingredients
3 cups raspberries
1 cup all purpose flour
3/4 cup granulated white sugar divided
1 teaspoon baking powder
1/2 cup plain yogurt
4 tablespoons butter melted
1 tablespoon cornstarch
1 cup boiling water

Instructions
Preheat oven to 350 degrees F. Grease a deep sided 8 inch baking dish. Add the raspberries to the greased baking dish and set aside.
In a medium mixing bowl, whisk together the flour, 1/2 Cup/100 grams of the sugar and baking powder. Add the melted butter and yogurt. Mix until a you have a thick batter consistency. Spoon over the entire surface of the raspberries.
In a separate bowl, whisk together the cornstarch and remaining sugar. sprinkle this evenly over the batter and pour over boiling water.
Bake for approximately 30 – 40 minutes. A toothpick inserted in the cake part should come out with moist crumbs.
Serve hot or warm with cream or ice cream.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Creamy Rhubarb Cheesecake Bars with Crumble ToppingCreamy Rhubarb Cheesecake Bars with Crumble Topping Indulge in these...
06/16/2026

Creamy Rhubarb Cheesecake Bars with Crumble Topping

Creamy Rhubarb Cheesecake Bars with Crumble Topping
Indulge in these creamy rhubarb cheesecake bars topped with a sweet crumble—a delightful dessert perfect for any occasion.

Author: Recipes EveryTime
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings

ingredients:

1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 large eggs
2 cups rhubarb, chopped

1 tablespoon cornstarch
1/2 cup brown sugar
1/2 cup rolled oats
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, softened

instructions:

Preheat oven to 350°F (175°C).
In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted butter. Press into the bottom of a greased pan.
In another bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing well after each addition.

Stir in chopped rhubarb and cornstarch, then pour the mixture over the crust.
In a separate bowl, mix brown sugar, oats, flour, and cinnamon. Cut in softened butter until crumbly. Sprinkle over the cheesecake layer.
Bake in the preheated oven for 40-45 minutes until the center is set. Allow to cool before cutting into bars.

notes:
Let the cheesecake bars cool completely for better cutting.
Store leftovers in the refrigerator for up to 5 days.

“Fried” Mexican Ice Cream RecipeMaking Mexican Ice Cream at home is so simple! Skip the fryer and make these easy 3 ingr...
06/15/2026

“Fried” Mexican Ice Cream Recipe

Making Mexican Ice Cream at home is so simple! Skip the fryer and make these easy 3 ingredient treats in 10 minutes, then garnish your frozen dessert with a drizzle of chocolate, a dollop of whipped cream, and a cherry on top!

Prep Time:10 minutes
Freeze Time: 5 hours
Total Time: 5 hours 10 minutes
Author: Jennifer Fishkind

Ingredients:
4 scoops vanilla ice cream (1 cup scoops)
3 cups crushed frosted corn flakes (your favorite brand - I chose Great Value)
1 teaspoon ground cinnamon
3 tablespoons honey optional drizzle
Canned whipped topping optional topping
Chocolate syrup optional drizzle
4 maraschino cherries optional topping

Instructions:
Line a baking sheet with parchment paper and set it aside.
Scoop 4 - 1 cup scoops of vanilla ice cream and place on the prepared baking sheet. (You can shape the scoops of ice cream into a ball but it is not necessary. You will be shaping the scoops more into a ball shape when you roll the scoops in the crushed frosted flakes)
Place the scooped ice cream in the freezer for 1 hour.
Add the ground cinnamon to the crushed frosted flakes and stir to combine.
Remove the scooped ice cream from the freezer.
Roll 1 scoop of the ice cream in the frosted flakes. While rolling the ice cream, shape into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat the steps until all 4 scoops are completely coated. Place back into the freezer for 2 more hours.
Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each coated ice cream scoop. You can garnish the coated ice cream with canned whipped topping, Drizzle with the chocolate syrup and top with a maraschino cherry. Serve immediately.

06/15/2026

These look amazing! Cant wait to try making them soon!

Address

251 Rt. 616
Keswick, NB
E6L1R9

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 6pm
Sunday 9am - 5pm

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