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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.
Serves: 8
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:
Energy |
2485.296kJ 594.0kcal |
---|---|
Fat | 41.5g |
Saturated Fat | 27.2g |
Salt | 0.4g |
This recipe was first published in March 2005.
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