Ingredients:
Serves 4:
400g Rhubarb, cut into 1cm pieces
75g Caster sugar
75ml Water
1 Orange, zest and juice
60g Ginger snap biscuits
60g Digestive biscuits
50g Butter, melted
180g Cream cheese
4 tblsp Icing sugar
150 ml Double cream
50g Stem ginger in syrup, diced fine
Method:
- First make the rhubarb compote by putting the water, cater sugar and the juice of the orange in a pan. Bring to the boil for 30 seconds and add the rhubarb. Turn the heat down and simmer until the rhubarb is soft. Remove from the heat and stir in the orange zest. Allow to cool and leave at room temperature until required.
- For the biscuit base, crush the ginger snaps and digestives using a rolling pin until all evenly crumbed.
- Add the melted butter to the biscuit crumbs and mix until all evenly coated.
- Divide the biscuit mix between 4 glasses or pots and gently push down so the base is evenly spread.
- To make the cream cheese layer, add the cream cheese, double cream, sifted icing sugar and stem ginger to a mixing bowl.
- Whisk the mix until it forms soft peaks.
- Divide the cream cheese mix between the glasses using either a spoon or a piping bag and level off with the back of the spoon.
- Refrigerate at this point for 30 minutes or until required.
- Before serving, spoon the rhubarb compote into the glasses to cover the cream cheese filling.
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