Food Corner


by Paul Cormier, Salamanders of Kemptville

We are so pleased that we are able to open our patio; and we wish to thank all those who have called, not only to make reservations, but to share our excitement that we will be enjoying each other’s company again. Meanwhile, we still need to be mindful of Covid so that we don’t cause a return to greater restrictions.

If you don’t already know it from the profusion of rhubarb in your garden, it’s rhubarb season. The recipe below comes from our family and has been in circulation for many years. We hope that you will enjoy it.

Grandma Richardson’s Custard Rhubarb Pie:

4 cups rhubarb pieces
1 ½ cup sugar
⅓ cup flour
2 eggs
2 tablespoons cream and evaporated milk
¼ teaspoon cinnamon

Place rhubarb in pie shells
Combine sugar, flour and cinnamon
Sprinkle over fruit
Beat eggs and cream and pour over the fruit

Heat and combine:
½ cup of flour
¼ cup brown sugar
¼ cup butter
½ cup rolled oats
Spread over pie

We hope to see many of you back in the downtown real soon. Meanwhile, please keep in touch at


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