Creamy mascarpone cheese is teamed with Ontario Rhubarb in an attractive rippled dessert.  The rhubarb is cooked to make a rosy pink sauce, then swirled with the cheese and sour cream into a crisp cookie-like shell.  (Or if you prefer, fold the rhubarb sauce into the cheese mixture for a pretty, pink, unrippled effect). 

Recipe Tags:

Baking Time: 20 minutes, Chilling Time: 1 hour

Preparation Time:

Servings: 8

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Ingredients

  • 3-1/2 cups (875 mL) chopped Ontario Rhubarb, cut into 1-inch (2.5 cm) pieces
  • 3/4 cup (175 mL) granulated sugar 
  • 2 tbsp (25 mL) cornstarch
  • 1-1/4 cups (300 mL) all-purpose flour
  • 3 tbsp (45 mL) icing sugar
  • 2/3 cup (150 mL) cold butter, cut into cubes
  • 1 cup (250 mL) Ontario Mascarpone Cheese
  • 1/2 cup (125 mL) sour cream
  • 1/4 tsp (1 mL) grated lemon rind

Instructions

In large saucepan, combine rhubarb, 1/2 cup (125 mL) of the sugar and cornstarch; cook, stirring, over low heat until sugar dissolves.  Cover and cook until rhubarb is tender, stirring occasionally.  Cool and chill. 

In large bowl, combine flour and icing sugar; cut in butter until mixture is crumbly.  Press evenly into 9-inch (23 cm) flan pan with removable bottom.  Prick all over with fork.  Bake in 350°F (180°C) oven 18 to 20 minutes or until lightly browned; cool. 

In large bowl, combine mascarpone cheese, sour cream, remaining sugar and lemon rind; spoon into flan shell alternately with half the rhubarb sauce; swirl gently with knife to create rippled effect.  Chill 1 hour or until set.  To serve, top with reserved rhubarb sauce. 

Nutritional information

1 Serving: 

  • Protein: 6 grams
  • Fat: 29 grams
  • Carbohydrate: 42 grams
  • Calories: 451
  • Fibre: 2 grams
  • Sodium: 148 mg