Rhubarb and Ginger Cheesecake

The stalks are best picked when young and ready for eating in the spring and early summer, before the majority of homegrown fruits are available.


3oz (75g) butter 2 tsp (10ml) ginger syrup
6oz (175g) ginger biscuits, crushed 3 large eggs, beaten
2oz (50g) pecan nuts, chopped 8oz (225g) curd cheese
12oz (350g) rhubarb, chopped 2 tsp powdered gelatine
3oz (75g) caster sugar ¼ pint (150ml) double cream


  1. Lightly grease an 8 inch (20cm) round loose-bottomed cake tin.
  2. Melt butter in a small pan and stir in the crushed biscuits and pecan nuts.
  3. Press the mixture firmly into the base of the tin (a potato masher is ideal for this).
  4. Put the rhubarb, sugar and ginger syrup into a saucepan, cover and cook very gently until soft.
  5. Purée in a blender or food processor until smooth.
  6. Return the mixture to the pan and beat in the eggs.
  7. Cook over a low heat until the mixture thickens. Do not allow it to boil as this will curdle the mixture.
  8. Once the mixture has thickened, remove the pan from the heat and beat in the curd cheese. Leave mixture to cool.
  9. Put 2 tablespoon (30ml) cold water into a heatproof bowl and sprinkle the powdered gelatine on top. Leave to thicken for a few minutes.
  10. Place the bowl over a pan of simmering water and stir until the gelatine dissolves and the liquid is clear.
  11. Cool slightly and then stir into the rhubarb mixture.
  12. Whip the cream until it forms soft peaks, then fold into the rhubarb mixture.
  13. Pour into the prepared tin and chill until set.

I mentioned chutney earlier and the fact that I need to clear my deep freeze of last season’s fruit. If I make chutney now it will mature just in time for selling on the produce stall at the fete. If there is anyone out there with the same stockpiles of produce, there are several chutney and preserve recipes in the Cookery Book.


Pecan Nuts