Cheesecake in a Glass with Rhubarb Ragout

A simple dessert, the mixture of rhubarb, strawberries and raspberries together with the cheesecake is a heavenly temptation

Ingredients list :

75 ml of water

600 g rhubarb

250 g raspberries

250 g strawberries

50 g wholemeal biscuits (Balsen butter biscuits)

180g sugar

25 g butter

90 g cream cheese

250g mascarpone

25 g powdered sugar

2 slices of ginger

1 orange (untreated)

1 lemon (untreated)

2 sticks of cinnamon bark

½ vanilla pod

star anise (3-4 points)

chili flakes (1 pinch)

Amarettini (coarsely crumbled)

For serving you will need 4 glasses, I recommend appropriately large REX/WECK glasses

Preparation:

1. First we will prepare the rhubarb ragout. To do this, preheat the oven to 180°C top/bottom heat.

2. Clean the rhubarb, remove the strings, cut into pieces about 1 cm in size and place in a baking tray.

3. Then put 75ml water, sugar, ginger, 2 strips of lemon peel and 2 strips of orange peel, cinnamon bark, star anise and chilli flakes in a saucepan, bring to the boil and simmer until the liquid becomes slightly thick, similar to raspberry syrup.

4. Pour the stock over the rhubarb, add 100g raspberries, cover with baking paper and leave to cook in the oven on the middle shelf until the rhubarb is soft.

5. In the meantime, clean the strawberries and halve or quarter them depending on their size.

6. After about 15 - 20 minutes, take the rhubarb out of the oven, let it cool and remove the spices. Put the rhubarb/raspberry mix with the stock in a bowl, add the strawberries and set aside until ready to serve.

7. For the cheesecake base, crumble the biscuits, mix with melted butter and distribute evenly into the prepared glasses.

8. For the cream, mix the cream cheese, mascarpone, icing sugar, 1 dash of lemon juice and the zest of half a lemon well with a mixer or whisk and fill into a piping bag.

TIPP: Die Creme kann sofort verwendet werden kann aber auch schon am Vortag vorbereitet werden.

Serving:

To serve, place a layer of cream in the glasses with the biscuit crumbs, followed by a layer of rhubarb ragout, then cream again, followed by the ragout and finish with a layer of cream. Garnish with fresh raspberries and sprinkle with amaretti crumbs.