Spring is here and that means rhubarb time! I love the stuff, particularly when paired with orange. Here’s a quick and easy little dessert recipe perfect for a BBQ, picnic or dinner party. I served this at one of my supper evenings recently.
Makes 4-6 portions.
Oat digestives (or use shop bought);
65g soft butter, 65g plain flour, 65g oatmeal, 50g soft brown sugar, 1/2 tsp baking powder, a little milk to bind.
Rub butter into the flour, oatmeal, sugar & baking powder until it resembles fine breadcrumbs. Add enough milk, a little at a time, to bind the mixture and form a sticky dough.
Wrap in cling film and pop in the fridge to firm up a bit.
Preheat the oven to 180c, roll out the dough & cut into rounds.
Lay on lined baking sheets and bake for 7-10 minutes.
When cool, crumble up, Mix with a little melted butter to bind and press into the bottom of a lined cake tin or sprinkle into the bottom of glasses, see pic.
165g cream cheese, 100ml double cream, 50g caster sugar, 10g egg yolk, zest and juice of a blood orange, a shot of Cointreau (or other orange liqueur).
Beat the cream cheese until soft. Add the sugar and egg yolk and mix in. Whip the cream to soft peaks and fold in. Add the zest and juice of orange and liqueur and fold in.
Spoon or pipe onto the biscuit base. Leave to set in the fridge.
Chop a stick or two of rhubarb into chunks and arrange in an oven dish.
Sprinkle with caster sugar.
Segment 2-3 blood oranges and set aside. Squeeze any excess juice onto the rhubarb. (If you have any grenadine to hand, drizzle a little over too.)
Bake the rhubarb at 175c until just tender, about 8-10 minutes. Leave to cool.
Strain the rhubarb in a fine colander or sieve, collect the juice to make the jelly.
Arrange the rhubarb compote on top of the cheesecake filling, followed by the blood orange segments.
Dissolve gelatine in the rhubarb juice (Measure the amount of juice collected and follow instructions on the packet accordingly).
Pour the cool, but not set, jelly onto the cheesecake and pop in the fridge to set.