Royal Rhubarb RYVITA Cheesecake

This gorgeous baked cheesecake uses traditional British rhubarb which is in season during the wedding. A hint of spicy ginger and a sweet rhubarb syrup make the perfect royal couple.

Ingredients

• RYVITA^® Sunflower Seed & Oats Crispbread
• 50g melted butter
• 400g rhubarb
• 150g soft brown sugar
• 1 tbsp chopped ginger in syrup
• 500g mascapone
• 3 eggs
• 2 tbsp cornflour
• icing sugar to dust
• sprig of mint
• clotted cream to serve

Method

Preheat the oven to 180 degrees celsius. Place the crispbreads in a bag and break up roughly with a rolling pin. Mix with the melted butter and press into the base of a cake tin, then chill in the fridge. Put the rhubarb, sugar and ginger in a pan and poach until the rhubarb is tender. Strain the rhubarb, reserving the juices. Beat together the mascapone, cornflour, eggs and half the syrup until smooth. Fold in the rhubarb to create a rippled effect. Pour over the RYVITA base and bake for 40 minutes until golden. Remove from the oven and allow to cool. Dust with icing sugar, garnish with a sprig of mint and serve with the remaining syrup and clotted cream.