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I found this recipe in one of my many Waitrose 'Seasons' magazines today, and thought you might appreciate 'one more thing to do with rhubarb' when you're up to your armpits in the stuff later on?!
500g rhubarb
piece of stem ginger in syrup, finely chopped plus 2 tbsps. syrup from the jar
175g caster sugar
175g Stem Ginger Shortbread Biscuits (Waitrose ish)
50g butter, melted
2 x 250g tubs mascarpone cheese
2 tbsps. cornflour
3 large eggs
1. Preheat oven to 180c/gas 4. Line the base of a 23cm round springform cake tin with baking parchment. Roughly chop the rhubarb into 2cm pieces and place in a saucepan with the stem ginger, syrup, 100g of the caster sugar and 4 tblsps. cold water. Poach for 10 mins until rhubarb is tender.
Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices.
2. Crush the biscuits in a large plastic food bag with a rolling pin, until coarsely chopped. Tip into a bowl and stir in the melted butter.
3. Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. Place in the fridge to chill while you finish the topping.
4. Whisk together the mascarpone, cornflour, eggs and remaining sugar until smooth. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. Pour into the cake tin and bake for 45 mins, or until golden and firm. Leave to cool completely before removing from the tin.
5. Cut into wedges and serve drizzled with the reserved rhubarb syrup.
Dust with icing sugar and decorate with mint leaves if desired.
500g rhubarb
piece of stem ginger in syrup, finely chopped plus 2 tbsps. syrup from the jar
175g caster sugar
175g Stem Ginger Shortbread Biscuits (Waitrose ish)
50g butter, melted
2 x 250g tubs mascarpone cheese
2 tbsps. cornflour
3 large eggs
1. Preheat oven to 180c/gas 4. Line the base of a 23cm round springform cake tin with baking parchment. Roughly chop the rhubarb into 2cm pieces and place in a saucepan with the stem ginger, syrup, 100g of the caster sugar and 4 tblsps. cold water. Poach for 10 mins until rhubarb is tender.
Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices.
2. Crush the biscuits in a large plastic food bag with a rolling pin, until coarsely chopped. Tip into a bowl and stir in the melted butter.
3. Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. Place in the fridge to chill while you finish the topping.
4. Whisk together the mascarpone, cornflour, eggs and remaining sugar until smooth. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. Pour into the cake tin and bake for 45 mins, or until golden and firm. Leave to cool completely before removing from the tin.
5. Cut into wedges and serve drizzled with the reserved rhubarb syrup.
Dust with icing sugar and decorate with mint leaves if desired.
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