On the weekend, I made my last visit to St. Lawrence Market before I fly back home next Thursday. Spring is here and there were many spring vegetable at the market. I was planning to get some fresh spring vegetable that will last during my last week here. Lucky me, I got there just in the right time and finally found fiddleheads. I have heard about it quite sometimes, but I haven't seen them around before. So, I bought them back and made a quick sauteed with ginger, garlic and balsamic for the dinner. My first experience with fiddleheads was great. I like them. They do taste like asparagus. There were a lot of rhubarb at the market. Since this will be hard to find in the future, I decided to buy some back home. I was confused by the two different looks of the rhubarbs ( Forced vs. Field ). I ended up bought the normal one since that was the type that I used when I made strawberry-rhubarb pie last year with my best friends using their home grown rhubarb.
When I was at the market, I was really sure what I was going to make. Rhubarb-Strawberry Pie? Rhubarb-Strawberry Crisp? These sounds great, but I want to make something different this time. I have no oats and no flour, so a pie or a crisp is not one of the options for me. But then, I came across this no-baked white chocolate ginger cheesecake recipe from The Good Mood Food Blog. So, I thought this would go really well with my rhubarb! I played around with the plating of this deconstructed rhubarb white chocolate ginger cheesecake. You can serve them on a plate as I did the picture above or serve them in little gars or shot glasses. The white chocolate cheesecake is very rich. A small serving of this would be perfect at the end of the dinner. I love how the tartness of the rhubarb lightens up the whole dessert. Since no baking is involved, this is a perfect dessert to make during the hot summer days. I also recommended making each component ahead and assemble right before serving, so that the ginger crust would not get soggy.
(adapted from The Good Mood Food Blog)
Ginger Crust
200g of ginger biscuits
100g of butter, melted
Crush the biscuits with rolling pin or in a food processor until you have fine breadcrumbs. Pour in the melted butter and mix well.
White Chocolate Cheesecake
450g of cream cheese
200g of white chocolate
100ml of cream
1 tablespoon of icing sugar
Slowly melt white chocolate over the double boiler. In a separate medium bowl, beat the cream cheese, cream, icing sugar and melted white chocolate until the mixture has a light texture. Chill in the refrigerator for 30 minutes.
Rhubarb Compote
1/4 cup granulated sugar
Juice of 2-3 oranges
4 cups chopped rhubarb
3 strips orange rind, removed the white part
In a medium pot over a medium-high heat, bring the orange juice and sugar to a boil. Add in the chopped rhubarb and the orange rind. Simmer the mixture until the rhubarb tender. Chill in the refrigerator for 30 minutes.
Note: If you ended with leftover of the rhubarb compote (like I do!), you can have it with vanilla yogurt or strawberry yogurt, topped with granola and a touch of honey.
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5 comments:
I have been wondering what to do with some rhubarb from my garden...this might be a contender! :-)
this is great--do you know how many this would serve according to the portions you have in the pic?
Hi Kamille,
I only made half of the recipe. If you served this in a pretty tiny portion (using 1/2 recipe),this would be around 6-7 serving. In the first picture, the cream cheese is around 1-2 tablespoons.
Love this recipe. I'm cooking for a dinner party in a few weeks and will knock their socks off with this. How far in advance can I make each component?
Hello Rodney, I recommend you to make the ginger crust and the rhubarb compote in advance (the day before). For the white chocolate cheesecake, I think it's best to make on the morning of the day of your party or serveral hours before serving. So, you have sometimes to chill the cheesecake filling a little bit. I hope this help. Please let me know how it goes!
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