STEWED RHUBARB

• 6 cups (1.5 L) chopped fresh rhubarb
• 2 tablespoons water (30 ml)
• 1 tub (425 ml) full fat sour cream 
• ½ cup (125 ml) sweetened condensed milk (*or maple syrup)‍
• 2 cups (500 ml) finely chopped fresh strawberries, we used Ontario strawberries
• 2 teaspoons (10 ml) vanilla extract
• pinch salt
• 2 tablespoons (30 ml) dark rum or ice wine *optional
• 1 large pre-made sponge cake flan crust or 12 individual sponge cakes
  

GARNISH

• ½ cup (125 ml) finely chopped white chocolate
• fresh strawberries
  

STEWED RHUBARB

Place rhubarb and water in a saucepan over medium high heat. Cook, stirring for about 8 to 10 minutes – until rhubarb has broken down and is quite thick looking. Remove from heat and cool completely.

Stir together sour cream, condensed milk, strawberries, vanilla and salt until well combined. Fold in stewed rhubarb. Brush top of flan with rum or ice wine (if using). 

Spread mixture evenly over sponge cake flan and sprinkle evenly with white chocolate and garnish with fresh berries.