Recipe from Clare's Kitchens

Due to Brexit, it has never been more important to start utilising produce that is on our front doorstep, and this recipe does just that! Yorkshire rhubarb is in full swing now with a beautiful deep pink colour and tartness like no other. It’s an ideal accompaniment to any sweet dessert – this one can be prepared within just 20 minutes.

serves 2

For the ‘cheesecake’
100g mascarpone
100g crème fraîche
200ml double cream
40g sugar

For the poached rhubarb
½ stick rhubarb cut into 3cm sticks 200ml water
50g sugar
Splash of grenadine
For the crumb
3 or 4 digestive biscuits
Pinch of sea salt

Method
Place the mascarpone, crème fraiche, double cream and 40g sugar in a mixer and whisk until it forms soft peaks. Transfer to a piping bag with a nozzle and leave in the fridge until set.

Place 50g sugar, water and grenadine into a small saucepan and bring
to the boil. Remove from heat then add the rhubarb. Tightly cover the pan with cling film and leave for 5 minutes to poach. Once the rhubarb is cooked, remove from the liquid and place in a fridge to chill. Place the pan back on the stove and reduce the poaching liquid by three quarters, then chill.

Place the digestive biscuits (or any kind you like) in a bowl and smash using a rolling pin until they have a crumb texture. Add a little sea salt and put to one side.

Pipe the ‘cheesecake’ mixture into a large pile on a plate then using the back of a spoon, make a deep indent on the top. Place half of your rhubarb in the dent that you have created, then drizzle over your reduced poaching liquid, followed by your biscuit crumb.