Rhubarb Cheesecake Tartlet




  1. Bake the tartlets blind and put to one side

  2. Put sugar, diced crystallised ginger and water with lemon rind on to boil for 3-4 minutes

  3. Take out the lemon rind

  4. Cut the rhubarb into 1” batons and put into liquor

  5. Simmer till just cooked and take out half and put to one side

  6. Cook the rest until the liquor evaporates and the rhubarb becomes jam like, allow this to cool

  7. Mix cream cheese with crème fraiche, then add the seeds from a vanilla pod and the icing sugar and double cream

  8. Whisk this till it starts to thicken then stir in half the rhubarb jam

  9. Add the batons of rhubarb to the rest of the jam

  10. Fill the tartlets with the cream cheese mixture

  11. Pile the rhubarb batons on and over to serve


Prep time:

Cook time:

Serves: 4

  • 4 x 4 inchs sweet pastry tartlets

  • 4oz cream cheese

  • 4oz creme fraiche

  • 1 vanilla pod

  • 4oz double cream

  • 2tbsp icing sugar

  • 1lb rhubarb

  • 4oz sugar

  • 2oz crystallised ginger

  • 1/4 pint water

  • Rind of 1/2 lemon