Name: Vanilla cheesecake with rhubarb and ginger
Yield: Serves 4
Ingredients: 15 g butter, melted; Vanilla syrup, to drizzle; 100 ml whipping cream; 150 g granulated sugar; small mint leaves; 50 g pickled sliced ginger (from a jar); 60 g grenadine; 250 g cream cheese; 85 g caster sugar; 1 vanilla pod, split lengthways; 85 g shortbread biscuits; juice of ½ limes; 1½ trimmed rhubarb stalks, about 150 g

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

LOVE COOKING WITH RHUBARB, WHETHER IT IS FOR A CRUMBLE, PIE OR ICE CREAM - OR POACHING IT IN A FLAVOURED SUGAR SYRUP AS I HAVE HERE. THIS ELEGANT DESSERT IS DECEPTIVELY EASY TO MAKE, YET GUARANTEED TO IMPRESS.

Ingredients

1 vanilla pod, split lengthways
150 g granulated sugar
100 ml

Method

Scrape the seeds from one half of the vanilla pod and mix them with half of the granulated sugar in a bowl, using your fingers. Set aside.
Pour the cream into a bowl. Scrape the seeds from the other half of the vanilla pod and add them to the cream. Whip lightly to soft peaks.
In another bowl, whisk together the cream cheese, caster sugar and lime jui

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Vanilla cheesecake with rhubarb and ginger

Ingredients

Method

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