Honey Roasted Rhubarb Chevre Cheesecake Dessert

Recipe From What's For Lunch, Honey?

By Meeta K. Wolff

Prep Time: 30 min

Total Time: 1 hour 30 min

Serves: 4

Ingredients

• Rhubarb Mixture

• 300g rhubarb, cleaned and cut into pieces

• 3 tablespoons honey

• 1 vanilla bean, seeds removed

• Juice of 1/2 lemon

• Nut mixture

• 250g flour

• 170g butter

• 110g pistachios

• 110g almonds

• 110g muscovado sugar

• Chevre Cheesecake mixture

• 225g goat cream cheese

• 125g crème fraiche

• 250g cream

• 2 tablespoons honey

• 3 leaves gelatin

• 50g pistachios, finely chopped

Method

1. To make the rhubarb mixture mix all of the ingredients (listed in "Rhubarb Mixture") in a clean bowl. Heat the oven to 150 degrees C. Transfer the honey rhubarb to roasting pan and roast for 8-10 minutes. Remove from oven and allow to cool at room temperature. Leave oven on.

2. For the nut mixture put all of the ingredients (listed in "Nut Mixture" into a food processor and process until the mixture resembles breadcrumbs. Spread the mixture on a baking tray and bake for 30 to 35 minutes making sure to stir the mixture every 10 minutes. Remove and set aside to cool.

3. For the chevre cheesecake mixture soak gelatin in cold water for 5 minutes. Place in a saucepan with about 2-3 tablespoons of cream and gently heat to melt the gelatin. Set aside to cool slightly. Whisk crème fraiche, goat cheese and honey together until smooth. In a separate bowl whisk the cream until stiff peaks have formed. Fold in the cooled gelatin into the goat cheese mixture, then using a spatula fold in the whipped cream until totally combined.

4. Assemble: Spoon a generous layer of the nut crumble into a glass or dessert bowl, add a few spoonfuls of the chevre mixture. Refrigerate this for approximately 30 – 40 minutes until the cream has set. Just before serving spoon some of the honey roasted rhubarb over the top and serve sprinkled with finely chopped pistachios.

Notes: this is a very versatile dessert and can be made in different variations. Try poached plums, or spiced cherries or roasted gooseberries.

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