Rhubarb Whipped Cheesecake Jar

Layers of rhubarb flavour, creamy cheesecake whip and a toasty crumble make this a great dessert for a party or picnic. Make ahead, chill and seal in mason jars for easy transport.


Cooked rhubarb:

3 cups Rhubarb, chopped (ideally very pink)
1 cup Water
1 cup Sugar

Rhubarb curd:

3 cups Rhubarb, chopped (ideally very pink)
1 cup Rhubarb juice (made from above 3 cups of rhubarb, see directions)
1 cup Sugar
5 Eggs, beaten
2/3 cup Butter in small pieces

Crisp topping:

1 1/2 cups Valley Flaxflour pancake and cookie mix
1/4 cup White sugar
3/4 cup Brown sugar, packed
1 cup Butter, softened

Cheesecake whip:

3 x 8oz. Packages cream cheese, room temperature
1 cup White sugar
1/2 tsp. Vanilla Extract
lemon juice Juice from 1/2 a lemon
237ml Whipping cream carton, whipped to form peaks

Cooked rhubarb:

  1. In a medium sided sauce saucepan, combine water and sugar over medium heat. Let simmer, and stir until sugar is completely dissolved.
  2. Add rhubarb and cook over low heat for 4-5 minutes, until rhubarb has slightly softened and absorbed some of the simple syrup.
  3. Strain the rhubarb from syrup immediately, and set aside – the rhubarb flavoured simple syrup can be kept refrigerated for a few weeks and used to flavour soda or other drinks.
  4. Refrigerate.

Rhubarb curd:

  1. Place rhubarb in a small pot and fill with enough water to just cover.
  2. Put on stovetop to simmer for 20-3o minutes, or until rhubarb has almost disintegrated into a pulp and the water has been flavoured and coloured.
  3. Strain the pulp from the juice. The juice is what you want to keep – the pulp can either be discarded or kept for smoothies, etc.
  4. In a small saucepan over low heat whisk together rhubarb juice, sugar and eggs. As the mixture warms, begin to add butter a small piece at a time.
  5. Remove from heat as soon as the mixture coats the back of a spoon. Put in a heatproof container and refrigerate for 1-2 hours.

*Depending on the colour of your rhubarb and eggs, this mixture can come out as a yellow/greyish colour. If so, feel free to add 3-4 drops of food colouring to make a pinkish hue.

Cheesecake whip:

  1. Cream together cream cheese, sugar, vanilla and lemon juice by hand or stand mixer until smooth.
  2. On low speed, fold in whipped cream until mixture is uniform.
  3. Refrigerate.

Buttery crumble:

  1. Preheat oven to a low broil.
  2. In a large bowl, blend Valley Flaxflour pancake and cookie mix, sugar and brown sugar.
  3. Massage butter into the dry mixture, one pinch at a time, until crumbly and small bits form.
  4. Lay the crumble onto a parchment lined cookie sheet and spread out evenly.
  5. Place in oven, and watch attentively for 4-5 minutes – the butter will begin to melt and you’ll smell the sugar.
  6. Remove from oven and stir with a spatula, then spread the mix evenly over the cookie sheet and let it cool.


  1. Once the two rhubarb components have cooled, you can assemble your jars. Alternatively, you can make all components ahead of time and store separately for a few days until you’re ready to assemble.
  2. Layer in whichever fashion you’d like; in small or standard mason jars. Once you assemble the jars, refrigerate for 2 hours or more before serving so they are cool.

Local Source Guide

Local Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or any of the Farmers’ Markets of Nova Scotia

Recipe and Photography provided by: Jessica Emin, @eatwithjessie

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