Deconstructed Rhubarb and Ginger Cheesecake and Rosewater Sorbet with Spiced Pears

Number of Portions


- 500 grams fresh rhubarb (trimmed and peeled if necessary, cut into 5cm batons)
- 500 grams cream cheese
- 500 ml double cream (whipped to a peak)
- 5 lemons (zested)
- 5 vanilla pods (seeds only)
- 400 grams caster sugar
- 5 Ground Ginger
- 75 grams Noels Stem Ginger (finely chopped)
- 10 wafers of candied rhubarb


Poach the salfrino pear in the stock syrup and rosewater. Add Noels Chinese Stem Ginger in Syrup, Schwartz for Chef Ground Gingerand lemon juice. Cool before stirring in the mint.

Roll out slightly and cut into dice. Place on baking tray and place in the oven at 180?C for 5 minutes, remove and roughly chop with a knife then place on the tray and put in the oven to bake.

Bake until golden and semi firm. Then remove and cool. Once cool chop into medium to fine crumbs.

Products used in this recipe: