Spring Flavours - Rhubarb
Rhubarb is a vegetable with a unique taste that makes it a favourite in many pies and desserts. Often commonly mistaken to be a fruit but is actually a close relative of garden sorrel. Rhubarb is rich in vitamin C and dietary fibre.
The rhubarb stalk grows in a spectrum of colours from red to green. When buying rhubarb look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves.
BAKED RHUBARB CHEESECAKE
INGREDIENTS
For the rhubarb:
• 800g rhubarb
• 10g melted butter
• 25g caster sugar
For the base:
• 400g digestive biscuits
• 25g butter
For the cheesecake:
• 4 eggs
• 450g caster sugar
• 2 tspn vanilla essence
• 1.3k cream cheese
• 600ml double cream
• 45g corn flour
METHOD
1. Preheat the oven to 200°C
2. Prepare the rhubarb by cutting in to one inch chunks, brush with melted butter and sprinkle with caster sugar
3. Roast in the oven for 20 minutes
4. Remove from the oven and chill. Reduce the oven temperature to 160°C
To prepare the base:
1. Line a twelve inch tin with foil
2. Crush the biscuits in a bag with a rolling pin until they resemble fine breadcrumbs
3. Gently melt the butter in a pan then add the digestive crumbs. Remove from the heat
4. Empty the crumb mixture into the lined tin and press down with the back of a metal spoon until smooth and covering the tin evenly
5. Chill.
To prepare the cheesecake:
1. Combine the cream cheese, eggs, sugar and vanilla in a bowl large enough to take all the ingredients
2. Semi whip the cream and fold into the cheese mix
3. Fold in the corn flour
4. Fold in the rhubarb chunks
5. Pour the cheesecake mix into the tin on the biscuit base and cook in the oven at 160°C for approx 45 minutes
6. The cheesecake should be firm with a slight wobble in the middle
7. Remove and allow to cool before refrigerating 8. Remove from the tin and serve.