Baked Rhubarb and Ginger Cheesecake
In season now, outdoor-grown rhubarb has a full-bodied flavour that works beautifully when mixed with creamy mascarpone. Make this delicious cheesecake ahead, store in the fridge and serve cold, drizzled with extra rhubarb syrup.
Serves: 8
Ingredients
500g rhubarb
1 piece Waitrose Chinese Stem Ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar
175g caster sugar
175g pack Waitrose Stem Ginger Shortbread Biscuits
50g butter, melted
2 x 250g tubs mascarpone cheese
2 tbsp cornflour
3 large eggs
Method
- Preheat the oven to 180°C, gas mark 4. Line the base of a 23cm round springform cake tin with baking parchment. Roughly chop the rhubarb into 2cm pieces and place in a saucepan with the stem ginger, syrup, 100g of the caster sugar and 4 tablespoons cold water. Poach for 10 minutes until the rhubarb is tender.
- Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices.
- Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. Tip into a bowl and stir in the melted butter.
- Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. Place in the fridge to chill while you finish the topping.
- Using an electric whisk, beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. Pour into the cake tin and bake for 45 minutes, or until golden and firm. Leave to cool completely before removing from the tin.
- Cut into wedges and serve drizzled with the reserved rhubarb syrup. Dust with icing sugar and decorate with mint leaves, if desired.
Cook's tips
If you don't want to make a cheesecake, poach the rhubarb as above and make into a fool: mix it with mascarpone and serve in dessert glasses, with the ginger biscuits.