Deconstructed Cheesecake with Poached Rhubarb

 

This is one of the recipes created by one of our guest chefs Steven Wallis. You may recognise him as the 2007 MasterChef winner! Read more about Steven and find more of his delicious recipes here.

When lockdown has you craving dessert — my suggestion is to hack the faffing about and go deconstructed. You still get all the pleasure, minus hours of buggering about.

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Serves: 2-3

What you need:

  • 3/4 stalks of pink rhubarb

  • Juice and zest of a small orange

  • 1 tablespoon of caster or icing sugar

  • A couple of crushed cardamon pods

  • A tablespoon (per serving) of keffir with a little vanilla extract mixed through it

  • 2/3 digestives (per serving) crushed into a rubble

  • A few frozen raspberries chopped into fine pieces

Directions:

  1. Cut rhubarb into chunks, add a dessert spoon of golden sugar and add the zest and juice of a large orange

  2. Cover with parchment paper and pop into a med/low oven for around an hour.

  3. Drizzle vanilla paste into a spoonful of coconut kefir.

  4. Crush a couple of digestive biscuits (I use @dovesfarm ) to a fine sandy rubble.

  5. Assemble into arty piles on your plate, and pile crumbs on top. Finish with frozen raspberry shards and a dusting of icing sugar.

  6. Post on your socials and then eat.

Credits: Steven Wallis

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