You’ll find familiar and new faces ready to serve you this summer at our farm market. Last week the staff came together for training and they’re eager to stock our shelves with Ontario produce and help you find your favourite fruit pies, cookies, frozen meats, Reesor’s own frozen prepared foods and more!
This week we have lots of asparagus, rhubarb, greenhouse vegetables, baking, preserves and hanging baskets and as the summer goes on, more and more Ontario goodness will be here for you.
New this year are pretty hanging baskets with a unique green moss-like basket and chain.
If you have “fear of making pie” this pie is for you! It’s easy to make, uses just a few ingredients and making the crust is low stress because it uses cookie crumbs. The tang of rhubarb mellows out in the creamy filling. We’ve made it here with Molasses Crinkles cookie crumbs that contrast well in taste with the rhubarb.
6 Molasses Crinkle Cookies from Reesor’s Market & Bakery (our chewy, ginger cookie), or 1½ cups of cookie crumbs that you think goes well with rhubarb.
3 cups chopped rhubarb
3/4 cup sugar
3 Tbsp cornstarch
3/4 cup sour cream
1/4 cup 35% whipping cream or Half & Half cream
2 large eggs
1/4 tsp almond extract or vanilla
Preheat the oven to 350F.
Make the crust
Place 6 Molasses Crinkle Cookies in blender or food processor. Chop until they are fine crumbs. Using a soup spoon press the finely crushed cookies evenly into the bottom and sides of a 9-inch pie plate. Set aside.
Make the filling
Combine the rhubarb, sugar and the cornstarch in a medium saucepan. Add a quarter cup of water. Bring to a simmer, stirring often, until the rhubarb softens and the mixture thickens, add more water if necessary, watching that it doesn’t burn.
In a medium bowl whisk together the sour cream, cream, eggs, almond extract and salt. Pour the cream mixture over the rhubarb and stir together.
Pour the mixture into the cookie crumb crust. Place the pie on a cookie sheet so that it’s easy to get the pie into and out of the oven.
Bake for about 40-45 minutes, until the pie is golden, partially set in the middle and set around the edges. Cool. Then refrigerate for a few hours, until chilled or enjoy it slightly warm.
Are you ready to add fresher and livelier flavours to your cooking and eating after the long winter? Fresh rhubarb has already arrived and asparagus and strawberries will soon follow.
Fans of our Rhubarb Streusel Muffins will find them every Saturday during May and June on our muffin racks. You’ll also find Ruthie’s Rhubarb Coffee Cake on our bakery shelves.
Check out The Rhubarb Compendium:for all things rhubarb including main course recipes such as Persian Beef & Rhubarb.
Asparagus Growers of Ontario give tips here about selecting, storing, and nutrition info about asparagus. Did you know asparagus is a good source of protein and low in calories? Just 20 calories per serving (8 medium spears).
How about planting and growing some fresh flavours in your garden? Jay brought in some really nice potted rhubarb plants that will take off in your garden and provide earthy Ontario flavour for you for years to come. We also have kale and lettuce seedlings, herbs and lovely hanging strawberry plants that will give you fruit this July if you put them in a sunny spot.
Plant rhubarb in your garden and you’ll harvest it for the next decade or more.
This simple and delicious dessert isn’t too sweet and the tart rhubarb is balanced out with the buttery crust and topping. You can make the crumbs for the base and topping ahead of time, store in a sealed container in the fridge and assemble when you are ready to bake. It makes 12 generous slices.
Pre-heat oven to 350 degrees or 325 degrees if baking in a glass dish.
2 cups all-purpose flour
¼ cup sugar
1 tsp baking powder
¼ tsp salt
½ cup butter, cold, cut into chunks
1 egg, lightly beaten
2 eggs beaten
1 ¾ cups sugar
¼ cup butter, melted
1 tsp vanilla
4 cups fresh or frozen rhubarb, chopped into 1” pieces (About 8 stalks)
½ cup flour
Stir together flour, sugar, baking powder and salt in a large mixing bowl. Add the butter and the egg to the flour mixture. Using your hands or a pasty cutter blend the flour mixture until it is the consistency of small peas. Reserve one cup of the mixture to sprinkle on the top of the rhubarb. Using the back of a large spoon or your hands press the rest of the mixture into a greased 9”x13” non-aluminum baking pan.
Mix eggs, sugar, melted butter and vanilla until combined.
Toss rhubarb with flour and add to egg mixture. Stir together and spread onto unbaked base.
Sprinkle the reserved base crumbs on top of the rhubarb mixture.
Bake for 40-45 minutes or until rhubarb is bubbling and topping is golden. Serve warm.
This recipe is adapted from the “Whitewater Cooks with Friends” cookbook.