Rhubarb Season and its versatility


It´s Rhubarb Season! Sell as many Rhubarb as you can to the merchants - once the season is over there will be no merchants in the Shop. Will you be a good seller enough persuasive?
You should know well your products to sell it better and easily!
What can you do with rhubarb? It’s so versatile that you can incorporate it into a variety of dishes to satisfy your craving.
We’ll teach you our favorite!

Rhubarb & gingernut cheesecake

What you need:

  • 500g forced rhubarb , chopped into 4cm lengths
  • 150g caster sugar
  • 1 blood orange , zested and juiced
  • 1 vanilla pod
  • 100g butter , melted, plus extra for the tin
  • 200g gingernut biscuits
  • 500g mascarpone or soft cheese
  • 100g quark or thick natural yogurt
  • 1 tbsp pistachios , chopped

Turn on the oven to 200C/180C. Line a baking tray with baking parchment and fill it with rhubarb. Scatter over the sugar, orange zest and its juice. Throw the seeds from the vanilla pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
Butter a 20cm springform cake tin. To make the base, put the biscuits in a bag and put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it’s packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and mix them together, then fold Cover the biscuit base with it and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 minutes until the syrup is more concentrated.
Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup, then scatter with the pistachios to serve.