DECONSTRUCTED RHUBARB CHEESECAKE WITH MACADAMIA CRUMBLE

Slow-cooked rhubarb folded through a glossy cream cheese base. Serve dolloped or piped, with warm macadamia crumble.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray and line with baking paper.

Step 2

For the crumble, place all ingredients with a pinch of fine salt in a medium bowl and toss well to combine. Scatter mixture evenly over prepared tray and bake, stirring and tossing frequently, for 18-20 minutes, until mixture is toasted and fragrant. Set aside to cool.

Step 3

Meanwhile, place rhubarb and caster sugar in a large saucepan and stand for 15 minutes at room temperature. Place pan over medium-high heat with

Step 4

1/3 cup (80ml) water. Cook, stirring and swirling pan occasionally, for 5-6 minutes, until rhubarb has softened slightly. (You still want texture in your rhubarb.) Refrigerate for 1-2 hours, until cooled completely and syrup has thickened.

Step 5

Place remaining ingredients in a stand mixer fitted with a paddle attachment. Beat until combined and smooth.

Step 6

To serve, dollop the cream cheese mixture onto plates, create a well, fill with rhubarb pieces and drizzle over some syrup. Serve with macadamia crumble scattered on top.

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