Archive for the ‘Rhubarb’ Category

Rhubarb and Chilli Jam (Dean Edwards)

December 16, 2013

Rhubarb and Chilli Jam (Dean Edwards)

Rhubarb Fool with Pistachio Biscuits (Dean Edwards)

November 28, 2013

Rhubarb Fool with Pistachio Biscuits (Dean Edwards)

Orange Panna Cotta with Roasted Rhubarb (Dean Edwards)

November 8, 2013

Orange Panna Cotta with Roasted Rhubarb (Dean Edwards)

Rhubarb and Almond Tart

October 5, 2012

Rhubarb and Strawberry Eton Mess

September 21, 2012

Bakewell Tart with Rhubarb and Zesty Custard

July 13, 2012

Ginger and Rhubarb Cheesecake (Hugh Fearnley Whittingstall)

June 29, 2012
Ginger and rhubarb cheesecake

Ginger and rhubarb cheesecake

This style of silky-sweet, unbaked cheesecake would have graced many a 1970s dinner party table, and it’s none the worse for that. Serves eight.

For the biscuit base
80g melted butter, plus some softened butter for greasing
180g ginger biscuits
1 tbsp caster sugar
Pinch of salt

For the filling
300g mascarpone cheese at room temperature
3 balls of stem ginger, finely diced, plus 3 tbsp syrup from the jar
Finely grated zest of 1 small orange, plus half its juice
300ml double cream

For the rhubarb
350g rhubarb, trimmed and cut into 4cm batons
75g caster sugar
Zest and juice of ½ orange

Butter a 23cm springform tin, line the base with baking parchment and butter the parchment.

To make the base, blitz the biscuits with the sugar and salt in a food processor until fine. Pour the melted butter through the feed tube, pulsing as you go, until it looks like wet sand. Tip into the tin and press in firmly with the bottom of a glass so you get an even layer. Chill the base while you make the filling.

In a mixer, beat the mascarpone until smooth and light. Beat in the ginger, ginger syrup, orange juice and zest. Slowly whisk in the cream until the mixture has just thickened. Spoon into the biscuit-lined tin and spread into an even layer. Chill for four hours or overnight, until firm.

While the cheesecake is chilling, prepare the rhubarb. Heat the oven to 130C/260F/gas mark ½. Lay the rhubarb in an ovenproof dish large enough to hold it in a single layer, scatter on the sugar and orange zest, and add the orange juice. Stir to coat. Roast for 30 minutes until tender, then drain off the juices and cool.

Run a thin knife around the edge of the cheesecake, release the sides of the tin and the base, and transfer the cheesecake to a serving plate. Serve with the cold roasted rhubarb on the top or on the side.


Rhubarb And Custard Tart (Hugh Fearnley Whittingstall)

May 2, 2012

Rhubarb and Strawberry Tart (Hugh Fearnley Whittingstall)

December 15, 2011

Rhubarb Crumble (Hugh Fearnley Whittingstall)

December 6, 2011