Early or forced Rhubarb is much pinker and sweeter than the rhubarb harvested later on in the year, so is best for this recipe.
FACT: Did you know that Rhubarb is actually a vegetable as it’s a stem of a perennial plant?
Rhubarb & Custard Cheesecake
Serves 8 – 10 people depending on how sweet you are.
FOR THE BASE
You can either use a good quality shop brought shortbread biscuit or make your own using the following ingredients:
150g Plain flour
50g Caster sugar
Pinch of salt
1tsp of ginger powder
Cream together the margarine and sugar, then add the salt and ginger. Mix together and then add the flour, Knead using your hands and roll out into a rough but even shape and bake for 15 minutes at 160 degrees c.
After they are slightly golden take out of the oven and allow to cool completely. Once cooled, whizz them up in a food processor to turn into crumbs and add a touch of almond essence. Spread into the desired final cheesecake tin and flatten as much as possible then bake for 7-8 minutes again at 160 degrees c.
FOR THE TOPPING
600g fresh Rhubarb (forced is better as it has more flavour)
300g light soft brown sugar
Juice of 2 lemons
Drop of red food colouring (optional)
3 tbsp Agar Agar flakes
450g cream cheese
250ml custard (either home made of shop bought)
150ml double cream
4 tbsp caster sugar
Chop and wash the rhubarb into rough chunks, place in a deep pan with the light brown sugar and a dash of water and heat until “thick and mushy” then add in the agar agar and leave to cool (add the colouring here if desired)
Put the lemon juice, cream cheese, custard, double cream and caster sugar into a blender and mix until completely smooth, and add the mushed rhubarb until “tart” enough for your taste. Blend once more and pour onto of the biscuit base.
Leave in the fridge to set for 4-6 hours (or pop in the freezer if you are pushed for time)
Serve and Enjoy!