In saucepan over medium-high heat, combine 2 cups (500 mL) chopped Ontario Rhubarb with 1/2 cup (125 mL) granulated sugar. Cook, stirring until sugar is dissolved and rhubarb has softened into a sauce. Cool. Meanwhile in mixing bowl with electric mixer beat 8 oz (250 g) light cream cheese with 1/4 cup (50 mL) icing sugar and 2 tsp (10 mL) grated orange rind until smooth. Spread cream cheese mixture in over the bottom of a commercial sponge cake flan. Spread cooled rhubarb filling evenly over cream cheese. Cover and refrigerate until ready to cut into wedges.