Sticky rhubarb on citrus

sticky rhubarb on citrus
8 Item
1H 15M


sticky rhubarb


1.Start making sticky rhubarb. Combine rhubarb and sugar in a colander, stand colander in a bowl, refrigerate overnight. (Continue the next day from step 8.)
2.Grease eight 10cm (4-inch) round springform pans or a 28cm (11¼-inch) closed springform pan, place on a tray.
3.Process biscuits until fine. Add butter and nutmeg, process until combined. Press mixture over pan bases, refrigerate 30 minutes.
4.Combine egg yolks, sugar, rind and juices in a medium heatproof bowl whisk over a medium saucepan of simmering water about 10 minutes or until thick and foamy. Remove from heat.
5.Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine dissolves, stir into egg yolk mixture. Cool.
6.Beat cream cheese in a large bowl with an electric mixer until smooth, beat in egg yolk mixture in four batches.
7.Whip cream until soft peaks form. Beat egg whites in a small bowl, with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture, then fold in egg whites in two batches. Divide mixture among pans, refrigerate overnight.
8.Remove rhubarb mixture from refrigerator. Combine rhubarb and drained liquid in a large frying pan, simmer, uncovered for about 5 minutes or until the rhubarb has softened. Fold in juice, cool.
9.Top cheesecakes with sticky rhubarb.

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice.


Related stories