Ingredients

Topping: 3 cups (750 mL) Ontario Rhubarb, trimmed and cut into 1/2-inch (1 cm) pieces 1/2 cup (125 mL) granulated sugar 1-1/2 tbsp (22 mL) cornstarch 2 tbsp (25 mL) water 1 tbsp (15 mL) seedless raspberry or strawberry jam Filling: 1/3 cup (75 mL) butter, softened 3 tbsp (45 mL) icing sugar 1 tbsp (15 mL) milk 1/3 cup (75 mL) white chocolate chips, melted (about 4 oz / 125 g) Torte: 1 200 g prepared cake flan (9-inch/23 cm) 1-1/2 tbsp (22 mL) orange liqueur, apple or orange juice Garnish: Mint leaves (optional)

Description

Topping: In Large Saucepan, Bring Rhubarb, Sugar, Cornstarch And Water To Boil Over Medium Heat; Cook, Stirring Often, Until Completely Softened And Thickened, 7 To 10 Minutes. Stir In Jam. Cool, Cover And Chill Until Firm Or For Up To 2 Days.

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