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Recipe information:
Serves: 6-8
Prep time: 15 minutes
Cook time: 60-75 minutes |
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500g rhubarb, chopped
2 sticks cinnamon
175g caster sugar
40g stem ginger in syrup, finely chopped
50g butter, melted
175g Sainsbury’s ginger nut or digestive biscuits, blended to a fine crumb
500g Sainsbury’s mascarpone cheese
2 tablespoons cornflour
3 medium free-range eggs
1. Preheat the oven to 180°C, fan 170°C, gas 4. Line a 20cm round springform cake tin with baking parchment.
2. In a pan, poach the rhubarb with the cinnamon, 100g sugar, ginger, 2–3 tablespoons ginger syrup and 4 tablespoons water for 5–10 minutes or until just tender, stirring occasionally. Strain, reserving the juice. Discard the cinnamon and cool.
3. Mix the butter into the biscuits and press down firmly in the base of the tin with the back of a spoon. Chill while you make the topping.
4. Whisk together the mascarpone, cornflour, eggs and remaining sugar until smooth. Fold in the rhubarb for a swirl effect and pour into the tin.
5. Bake for 60–75 minutes or until pale golden and set. Leave to cool in the tin. Serve drizzled with the reserved rhubarb juice.
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