Tis the season for rhubarb. Yes, rhubarb is starting to sprout it’s beautiful pink stalks from the ground and we can now enjoy, what I believe, is one of our most underestimated fruits. Let’s celebrate all things rhubarb!
It’s only in recent years that I have come to appreciate this delicious fruit, it was one of those things that I turned my nose up at all my childhood and avoided at all costs. That is until I actually tried it.
We had to move our rhubarb plant when we got our chickens, it now resides in our front garden and has taken a couple of years to reestablish itself, but this year it looks like we may have a bumper crop. I love the sharpness of rhubarb, and the contrast it brings to a sweet dessert.
I don’t know if you’ve seen Amy’s delicious Elderflower cheesecake? I didn’t get a chance to taste her creation, but I have adapted it and it is easily versatile to whatever works seasonally. So here is my rhubarb version and what goes perfectly with rhubarb? Ginger – obvs!
For the crust:
50g almonds (soaked for 30 mins)
2 tspn ground ginger
For the filling:
350g cashews (soaked overnight, or for at least 4 hours)
85 ml coconut oil
2 tbsp maple syrup
1 tspn vanilla extract
Juice of half a lemon
For the topping:
5 stalks of rhubarb
A thumb sized piece of ginger (grated)
2 tbsp xylitol
3 tbsp water
- Begin by making the base. In a large, dry frying pan gently toast the hazelnuts on a medium-high heat, for around 5-10mins until the skins begin to darken and peel away. Shake the pan from time to time to prevent burning.
- Wrap the hazelnuts in a clean cloth and rub vigorously to remove most of the skins.
- Rinse the soaked almonds in fresh water and combine in a blender with the hazelnuts, dates and ginger. The mixture should start to come together in firm, sticky clumps.
- Press the base mixture firmly down into a non-stick 20cm springform cake tin.
- Set in the fridge whilst you prepare the topping.
- Melt the coconut oil in a pan. Rinse the cashews and put in a high-speed blender along with the coconut oil and remaining ingredients and blend until smooth.
- Spoon the mixture onto the base and spread out evenly.
- Set in the fridge for a few hours or overnight.
- Gently release the springform pan and ease the cheesecake away from the base.
- Rinse the rhubarb stalks and chop into pieces, add to a pan along with the xylitol, water and grated ginger. Cook on a medium heat for 15-20 minutes until very soft. Stir thoroughly and leave to cool. Once cooled spread evenly over the cheesecake.