With its recognisable deep pink stems, rhubarb can be grown outside here in the UK and arrives in the spring. Popular in jams and fruit crumbles, we’re sharing our braised rhubarb cheesecake recipe for a delicious sweet spring recipe.
For the base
250g oat biscuits
100g melted coconut oil or butter
4 tbsp coconut palm sugar or standard sugar
For the filling
900g rhubarb, washed
200g clear agave syrup or castor sugar, split into two
600g soft cheese
250ml double cream
30g matcha tea powder to decorate (optional)
In a food processor, blitz the oat biscuits with the sugar and the melted coconut oil or butter.
Line a 10-inch tart dish with greaseproof paper and add the biscuit mix. With a spoon, level it out, pressing hard to compact the base. Refrigerate for 30 minutes.
Cut the rhubarb into 2cm pieces and lay them in a baking dish. Add the water and cover the rhubarb with baking paper. If your oven is fan-assisted, place a couple of metal spoons on the paper to prevent it from blowing away. Bake in the oven for 10 to 15 minutes at 200°C.
Once cooked, strain the liquid (being careful not to squash the fruit) and set aside to cool. Once the rhubarb is cold, add 100g of the agave syrup or sugar and mix carefully.
Put cream cheese, double cream and the rest of the agave syrup or sugar into a bowl and whisk until well mixed and the filling is firm.
Take the base out of fridge and spread with a third of the fruit before spreading the filling evenly on top with a spatula. Refrigerate for 3 to 4 hours.
Serve with the rest of the braised rhubarb. For simple decoration, use a sieve to sprinkle matcha tea powder over the cheesecake.
For the perfect spring menu using colourful seasonal ingredients, start with our Asparagus and spring dip, followed by the Rainbow chard and spinach tart and finish with this braised rhubarb cheesecake.