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.
Ingredients
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:
- In a medium sided sauce saucepan, combine water and sugar over medium heat. Let simmer, and stir until sugar is completely dissolved.
- Add rhubarb and cook over low heat for 4-5 minutes, until rhubarb has slightly softened and absorbed some of the simple syrup.
- 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.
- Refrigerate.
Rhubarb curd:
- Place rhubarb in a small pot and fill with enough water to just cover.
- 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.
- 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.
- 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.
- 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:
- Cream together cream cheese, sugar, vanilla and lemon juice by hand or stand mixer until smooth.
- On low speed, fold in whipped cream until mixture is uniform.
- Refrigerate.
Buttery crumble:
- Preheat oven to a low broil.
- In a large bowl, blend Valley Flaxflour pancake and cookie mix, sugar and brown sugar.
- Massage butter into the dry mixture, one pinch at a time, until crumbly and small bits form.
- Lay the crumble onto a parchment lined cookie sheet and spread out evenly.
- Place in oven, and watch attentively for 4-5 minutes – the butter will begin to melt and you’ll smell the sugar.
- Remove from oven and stir with a spatula, then spread the mix evenly over the cookie sheet and let it cool.
Assembly
- 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.
- 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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