This delicious traditional recipe reworked as a low calorie cheesecake is the perfect finale to any get together or even a cozy duvet day.
Each individual glass contains the flavours you know and love from a traditional rhubarb and custard tart with a few added warming spices for these chilly January days. Forced rhubarb can be found at this time of year which is a slightly more delicate colour as it’s grown in the dark, but if you are after that zingy pink colour for your creations then why not try adding in a few frozen raspberries into the stewed rhubarb stage, or have a search for frozen rhubarb instead.
For the base
For the cheesecake
For the rhubarb topping
Begin by blending all the base ingredients together and then split between whichever container you are serving them in. Here you could use either glass tumblers, ramekins, or circular moulds on a baking tray.
Place in the fridge to chill and continue to the next step.
Blend the cheesecake ingredients together and again separate between your 4 containers.
Return to the fridge and chill either overnight or for at least 3 hours.
For the topping cut the rhubarb into chunks and place in a pan with the orange juice and spices.
Bring to a boil then reduce to a medium simmer. continue cooking until the rhubarb is soft.
Follow the instructions on your chosen vegetarian jelly sachet and combine it with the rhubarb mixture. Allow to cool slightly, and then add a generous spoonful to your cheesecakes.
Return to the fridge to chill and set.
Serve with either custard or favourite vanilla ice cream for a deliciously decadent dessert.
Enjoy x
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