Ideal for celebrating forced rhubarb season…
With forced rhubarb season in full swing, we wanted to share this delicious recipe that truly celebrates this vibrant British ingredient. The ruby stalks of rhubarb bring a welcome splash of colour to our kitchens after winter’s muted palette, and this pairing of rhubarb with a rich but wonderfully light basque cheesecake makes the most of its tart, distinctive flavour.
Developed by Ben Champkin, Chef Patron at Catch at The Old Fish Market, this recipe showcases the perfect balance of tart and sweet, highlighting rhubarb’s versatility and seasonal appeal.
The burnished top of the traditional Basque cheesecake pairs beautifully with the bright, zingy rhubarb compote, creating a dessert that’s both rustic and elegant. What makes this dessert particularly special is the contrasting textures – the creamy, wobbly centre of the cheesecake against the tender bite of the rhubarb, gently roasted until just al dente and infused with orange and vanilla. The result is a sophisticated yet comforting dessert that’s sure to impress your guests or simply brighten a weekend afternoon.
So, whether you’ve foraged your rhubarb from your garden or picked up some vibrant forced stalks from your local market, this is the ideal way to celebrate one of Britain’s most cherished seasonal ingredients.
Serves 4-6 people
Ingredients – Cheesecake
- 500g cream cheese
- 175g sugar
- 3.5 eggs (use 3 whole eggs + 1 yolk)
- 1 vanilla pod (or 1 tsp vanilla extract)
- 375g cream
- 4g salt (just under a teaspoon)
- 25g flour (about 2.5 tbsp)
Ingredients – Rhubarb
- 500g forced rhubarb
- 75g caster sugar
- 1/2 used vanilla pod after beans have been extracted
- 1x Orange juiced
Method – Cheesecake
- Preheat your oven to 220C
- Line a circular cake mold with greaseproof paper
- Cream together cream cheese and sugar
- Sift in flour and salt and stir until there are no lumps
- Blend eggs and sugar together and add to the cheesecake mix – continue to stir, add in stages rather than all at once
- Now add your cream to the mix, again stir in and add in stages rather than all at once. The aim is for the mix to look smooth and glossy.
- Add your mixture to the cake mold and cook in the oven for 30 – 35mins. The top should be well browned and the middle wobbly when it comes out.
Method – Rhubarb
- Firstly, wash the rhubarb and then cut into equal 3cm battens
- Cover the rhubarb with the sugar and orange juice in a mixing bowl
- Leave at room temperature for one hour so the rhubarb begins to bleed the juice and lightly cure from the sugar
- Roast at 190 degrees for 8-12 minutes in an uncovered tray until just starts to break down al dente
- Allow to cool naturally before plating
Ideal Tip
Double the rhubarb recipe and have it on your cereal for the rest of the week!
