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Baked Rhubarb and Ginger Cheesecake
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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.
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.
Typical values per serving:
This recipe was first published in March 2005.
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