Rhubarb, Gin, and Hibiscus Cheesecakes Pots

Preparation Notes

plus 1 hour 30 mins setting

Ingredients

For the rhubarb compote:

• 175g rhubarb, roughly chopped
• 75g caster sugar
• 2 tbsp gin
• A pinch of ground ginger
• Zest of ¼ lemon

For the base:

• 30g Hobnob biscuits, plus 1 extra biscuit to garnish
• 20g ginger biscuits
• 25g dairy or vegan butter, melted
• A pinch of salt

For the filling:

• 125g plain full-fat soft cheese or vegan soft cheese
• 75ml dairy double cream or whippable vegan cream
• ½ tsp vanilla extract
• 20g icing sugar, sifted
• ½ tsp hibiscus powder

• You will also need 2 small glass tumblers

Method

1. Make the compote: In a small pan, add all the compote ingredients with a splash of cold water. Cook on a low heat for 10-15 minutes until the rhubarb is completely broken down. Taste for sweetness and add more sugar if required. Transfer to a bowl to cool. Place in a freezer to cool quickly, if necessary.
2. Using a small food processor, or a bowl and the end of a rolling pin, break both kinds of biscuits into crumbs.
3. In a small bowl, add the melted butter and salt to the crumbs and mix until the biscuit is well coated.
4. Firmly press the crumb mix into the base of the tumblers to create an even base. Chill the base while making the filling.
5. In a bowl, beat the soft cheese with a wooden spoon until smooth.
6. In another bowl whip the cream, vanilla extract, gin, and icing sugar with an electric or hand whisk until firm peaks appear.
7. Carefully fold the cream mixture into the soft cheese mixture until combined. Do not overmix.
8. Divide the compote between the two tumblers. If there is excess compote this can be served on the side with the cheesecake pots.
9. Carefully spoon in the creamy filling. Smooth the top with the back of a teaspoon. Sprinkle the ground hibiscus onto the filling and swirl with the end of a teaspoon or tip of a knife. Set aside in a refrigerator to set for at least 1 hour.
10. Serve immediately or refrigerate for 2-3 days.