07May
Rhubarb and honey cheesecake with ginger crust
I will let you in on a little secret: I don’t like rhubarb. It’s too tart and stringy! Everyone else in my family loves it though so just before spring starts, you betcha my mum will fill the house with these. In fact she buys so many that inevitably quite a few of them achieve the end of their little lives. So I make jam. This time I went for a Delia inspired recipe with orange and ginger and it turned out great if not a little too sweet, but that’s my own fault because I never measure sugar (this is a bad thing). I like using Ginger Nuts for most of my cheesecake crusts, the ginger taste is not overpowering and it is a super buttery biscuit. But any ginger biscuits will do. Bad pictures happened during this process so the little one on the photo is whatever didn’t fit in the bigger tin, which serves around 10-12 slices. Remember to make the compote a few hours in advance so it cools down completely. Rhubarb and honey cheesecake with ginger crust 100g butter, melted 250g ginger nuts 200g Greek yogurt 3 tbsp. good quality honey 200ml double cream 250g cream cheese For the compote: 200g rhubarb,