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 dacqui 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.
Ingredients
1kg Rhubarb (washed and chopped)
200g Caster sugar
50g grenadine
190g Good quality cream cheese
57g Caster sugar
75g Rhubarb pure
1 Whole egg
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
Directions
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.
