Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada

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Rhubarb season presents a bevy of tasty options

A new spring season puts a bounce into everyone’s step, gardeners and foodies especially.

Every week brings another fresh local food to enjoy.

So for now, it is rhubarb I am excited about. I see patches of rhubarb in gardens everywhere – some have an entire row of plants. What do they do with all that rhubarb? I know, I know. They can it in jars and eat stewed rhubarb all winter long. And make rhubarb pies by the dozen.

Last week at Bonnie Lou’s Cafe in Floradale I made several Rhubarb Custard Desserts and they’re going like hotcakes. The rhubarb was brought to us from a Mennonite farm up the road. It was thick and juicy and wonderful.

I am hoping for a long rhubarb season so I can make all kinds of rhubarb delights. In my cookbook on page 107 you will find a recipe for a delicious Strawberry Rhubarb Pie that I want to make very soon. And don’t forget to make rhubarb muffins!


Rhubarb Custard Dessert


2 cups flour

1/4 cup white sugar

1 cup butter



2 cups white sugar

1/2 cup flour

1 cup whipping cream

3 eggs

5 cups chopped rhubarb



2 x 250g cream cheese, softened

1/2 cup white sugar

1/2 tsp vanilla

1 cup whipping cream


For crust, measure flour and sugar into a bowl.

Cut in butter until crumbly. Press into ungreased 13” x 9” pan. Set aside.

For filling, whisk together first 4 ingredients. Then add chopped rhubarb, stir to combine.

Pour over crust.

Bake at 350º F for 40-50 minutes or until starting to brown around the edges and is set in the middle. Let cool.

For topping, beat together cream cheese, sugar and vanilla.

Whip 1 cup whipping cream, then fold the whipped cream into the cream cheese mixture.

Spread the cream cheese mixture on top of the cooled, baked filling.

Refrigerate until serving time.

Serves 12.

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