Rhubarb and ginger cheesecake

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached rhubarb:

• Rhubarb (cut into batons): 500g/1lb 2oz
• Grapefruit juice: 1 (from 1 grapefruit)
• Caster sugar: 40g/1½ oz
• Star anise: 1

For the biscuit base:

• Ginger biscuits: 250g/9oz (plus 4 crushed for serving)
• Unsalted butter (melted): 150g/5½oz

For the filling:

• Cream cheese: 600g/1lb 5oz
• Icing sugar: 100g/3½oz
• Double cream: 250ml/9fl oz
• Lemon juice: Juice from 1 lemon
• Stem ginger balls (finely chopped): 6 (also keep some syrup from the jar for decoration)
• Fresh mint sprigs: To serve

Method

1. Poached Rhubarb:
   • Preheat the oven to 200°C (180°C Fan/Gas 6).
   • Place the rhubarb, grapefruit juice, sugar, and star anise onto a baking tray.
   • Cook for 5–10 minutes, or until the rhubarb is soft but still holds its shape.
   • Remove from the oven, discard the star anise, but keep any cooking syrup.
2. Biscuit Base:
   • Crush the ginger biscuits into crumbs (use a machine or a rolling pin).
   • Add the melted butter to the crumbs and stir.
   • Press the mixture into the bottom of a 20cm/8in springform cake tin.
   • Set in the fridge for at least 1 hour.
3. Filling:
   • In a large bowl, whisk together cream cheese, icing sugar, double cream, and lemon juice.
   • Pour this filling on top of the set biscuit base.
   • Set in the fridge for at least 1 hour.
4. Assembly:
   • Top the set cheesecake with the poached rhubarb.
   • Decorate with the poaching syrup, crushed ginger biscuit crumbs, and fresh mint sprigs.