Recipe of the week: Rhubarb cheesecake

An exquisite and light, deconstructed rhubarb cheesecake, this dish is perfect for a summers evening and will definitely impress your guests! Why not try serving this dish with a glass of Braccheto d’acqui piemonte. Braccheto is a local red variety from Piemonte with a very fruity and flowery taste and smell which would go very well with the flavours in the dessert. Serves 8-10 people.

Rhubarb cheesecake


Rhubarb purée

1kg Rhubarb (washed and chopped)
200g Caster sugar
50g grenadine


190g Good quality cream cheese
57g Caster sugar
75g Rhubarb purée
1 Whole egg

Poached Yorkshire rhubarb

150g sugar
250g Young thin rhubarb
100g water
30g Grenadine (optional)


400g unsalted butter
175g icing sugar
5g sea salt
100g Almonds (roasted and chopped)
500g flour


Rhubarb purée

Dissolve sugar, grenadine then add chopped rhubarb.
Cook until soft and falling.
Remove from the heat and strain, keeping the juice for later use.
Place into a food processor and blend until smooth.
Allow to cool.


Mix all the ingredients together with a hand blender until smooth.
Pour into a small oven proof dish lined with cling film.
Place into a pre heated oven at 98c for 30 minutes.
Remove from the dish and place into a bowl and blend until smooth.
Once smooth pour into small moulds and freeze for 8 hours.

Poached Yorkshire rhubarb

Bring sugar, water and grenadine to a low simmer.
Place prepared rhubarb into the above and slowly cook for about 8/10 minutes.
Once cooked carefully remove from the pan and onto a plate to cool.
Reduce the liquid until syrupy.


Beat butter, sugar and salt until light and creamy.
Add almonds then lastly the flour.
Leave to rest for 4hrs.

Roll out and cook at 160c for 7mins, may need an additional 2/3 mins.
Allow to cool then place into a vac-pack pouch and brake into a crumb with a rolling pin.

To serve

Remove cheesecake from moulds and serve with the poached rhubarb and sable. Pour a small amount of the syrup around the frozen cheesecake and serve.

Thank you to the Chef Michael Wignall at The Latymer, Surrey, for the recipe.

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