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Rhubarb and ginger cheesecake

For the base:
100g ginger biscuits, crushed to coarse crumbs
50 g butter, melted

For the cheesecake :
400g rhubarb, cut into 3-5cm bits
140g soft brown sugar
Juice of 1 orange
50g of stem stinger sliced or chopped
30ml of the ginger syrup
1 tub of mascarpone
100-150ml of whipping/double cream

Method : 
Gently melt the butter in a saucepan and add the crushed biscuits, stir until biscuits are well coated. 
Divide mixture between 8 small ramekins. Leave in fridge to set.

Poach the rhubarb: place the sugar, ginger, ginger syrup and orange juice in a pan. Heat until sugar is dissolved. Add the rhubarb and cook on slow heat for about 5 minutes, until rhubarb is tender. Take the rhubarb out with a slotted spoon leaving the juice in the pan. Reduce the juice to a syrup consistency. Crush half of the rhubarb, reserving 8 of the best bits for decoration. When the syrup is ready, leave it to cool. You may wih to keep a little syrup back to pour over the cheesecake as extra decoration.

Whisk the mascarpone with the cream until it makes soft peaks. Mix the puréed rhubarb into the syrup and add to the mascarpone mixture. Check for sweetness. Divide between the 8 ramequins, decorate with the small sticks of rhubarb. 

Serves 8
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