Rhubarb Custard Crunch

Aug 23, 2023

Makes 1 tray

125g Ginger snaps
125g Digestive biscuits
125g Butter – melted
75g soft brown sugar

  1. Blitz biscuits and mix in with sugar and melted butter.
  2. Grease the try and then line the base with the biscuit base – nice and compact.

400ml semi skimmed milk
25g birds custard powder
25g caster sugar
1 drop of vanilla essence

  1. Heat 300ml of milk with the sugar in a heavy based pan until combined.
  2. With the remainder of the milk mix with the custard powder and add slowly to the heated milk and sugar.
  3. Cook through gently for 3-4 minutes and then pour onto the top of the biscuit mix.

350g full fat cream cheese
85ml double or whipping cream
Vanilla essence
2 dessert spoons of icing sugar

  1. Whisk the cream and icing sugar together until stiff peaks.
  2. Using a plastic spatula fold in the cream cheese and vanilla essence.
  3. Once combined layer the cheesecake mix on top of the caramel base once cooled.
  4. Then refrigerate until chilled, at least one hour.

Rhubarb top
3 full rhubarb stalks
3 dessert spoon of icing sugar
500ml water & zest of half a lemon
1 teaspoon of agar-agar

  1. Prep the rhubarb into 2inch sticks that will line the frame in the same direction.
  2. Lightly poach the rhubarb in the water with the sugar and lemon zest for 2-3 minutes.
  3. Keep the liquor but remove the poached rhubarb stalks and place on a towel for 2 minutes to cool.
  4. Once cool place the rhubarb on top of the cooled cheesecake mix.
  5. Meanwhile add the agar-agar to the remaining liquor (300ml approx) and bring to the boil, cook for a couple of minutes.
  6. Take off the heat and once the mix has cooled slightly, spoon the rhubarb liquor over the top of the rhubarb stalks and set in the fridge for 2 hours.


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