Ingredients:

  • 250g ginger snap biscuits
  • 115g unsalted butter, melted
  • 0.25 tsp sea salt
  • 450g fresh rhubarb, chopped into 1/2-inch pieces
  • 100g granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla bean paste
  • 500g full-fat cream cheese, softened
  • 120g powdered sugar, sifted
  • 300ml heavy whipping cream, chilled
  • 1 tsp lemon zest, finely grated

Instructions:

  1. Prep the pan. Line an 8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides.
  2. Crush the base. Pulse 250g ginger snap biscuits in a food processor until fine.
  3. Bind the crumbs. Mix crumbs with 115g melted unsalted butter and 0.25 tsp sea salt until the mixture feels like wet sand.
  4. Press the foundation. Firmly pack the crumbs into the bottom of the pan and chill in the fridge.
  5. Simmer the fruit. Combine 450g chopped rhubarb, 100g granulated sugar, and 1 tbsp lemon juice in a saucepan over medium heat.
  6. Reduce the essence. Cook for 10 minutes until the rhubarb is soft and the liquid is syrupy. Stir in 1 tsp vanilla bean paste and let cool completely.
  7. Whisk the cream. Beat 300ml chilled heavy whipping cream in a separate bowl until stiff peaks form.
  8. Cream the cheese. In a large bowl, beat 500g softened cream cheese with 120g sifted powdered sugar and 1 tsp lemon zest until velvety and smooth.
  9. Fold and assemble. Gently fold the whipped cream into the cheese mixture, then spread over the crust.
  10. Swirl and set. Dollop the cooled rhubarb over the top, swirl with a knife, and chill for 4 hours until firm to the touch.