Rhubarb and Ginger Cheesecake


200g ginger biscuits

100g unsalted butter

400g full-fat soft cheese

50g icing sugar

Juice of ½ lemon

1 tsp ground ginger

100g Greek yogurt

50g preserved stem ginger (in syrup) chopped

For the rhubarb compote:

300g rhubarb (washed)

85g caster sugar

1 ball preserved stem ginger (in syrup) chopped (optional)

Or if you are short of time, just use a jar of Beechwood’s Early Season Rhubarb and Ginger Jam


Prepare compote, cut rhubarb into 3cm lengths and mix with sugar and chopped ginger and leave for 1hr or, even better, overnight.

Drain the rhubarb and pack tightly into a buttered non-metal ovenproof dish, reserving the syrup.  Cover with foil and bake at 170 degs C/Gas 3/fan oven 150 degs C for approx 20 mins, or until soft but still holding its shape. Leave covered until cool.

To make the cheesecake, whizz the biscuits in a food  processor or crush in a sealed bag until you get fine crumbs.  Gently melt the butter then mix into the crumbs.  Press evenly into a greased and based-lined 20cm loose-bottomed round cake tin and chill in the fridge while you make the filling.

Put the remaining ingredients into a food processor and whizz or beat with an electric whisk until smooth.  Spread over the base, then smooth the top with a knife and leave in the fridge overnight to set.

To serve, remove the cheesecake from the tin and top with the cooled rhubarb compote or jam


With thanks to Beechwood Fine Foods, 42 Frogmore Street, Tring.

Annies Rhubarb

Rhubarb and ginger jam

Ingredients                                                                 Makes: Approx 4 x 450g jars

1kg pink rhubarb, trimmed weight

1kg jam sugar (which has added pectin)

Zest and juice 1 lemon

50g stem or crystallised ginger, finely chopped

4cm piece ginger, peeled


Wash the rhubarb under cold running water and slice into 2cm pieces.  Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger.  Finely grate the peeled ginger directly over the rhubarb. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices.  You may need to stir the mixture occasionally to encourage this process along.

Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat.  Stir until the sugar has completely dissolved, and bring to the boil.  Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.

To test for a set, drop half a teaspoon of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached.  If not, continue to cook for a further couple of minutes and test again. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars.  Seal immediately and label with date once completely cold.

Recipe  BBC Good Food

Annies Rhubarb

Annies Rhubarb