Creamy Rhubarb Glass Treat (Print Version)
# Ingredients:
→ Compote
01 -
5 ml vanilla extract
02 -
15 ml water
03 -
100 g granulated sugar
04 -
480 g chopped rhubarb
→ Cheesecake Cream
05 -
240 ml heavy cream, already whipped
06 -
1 teaspoon grated lemon peel
07 -
60 g powdered sugar
08 -
225 g cream cheese, let soften
→ Crumb Base
09 -
15 ml melted unsalted butter
10 -
60 g graham cracker crumbs
# Instructions:
01 -
Pop the dessert glasses in the fridge for at least two hours to let the layers set up nice and chilly before digging in.
02 -
Start with a scoop of the crumbly base in each glass. Spoon some of that smooth cream on next, then top with the rhubarb mixture. If you feel like it, go for another round of all the layers.
03 -
Mix the graham crumbs and melted butter together in a bowl until everything looks damp and kinda clumpy, like wet sand.
04 -
Beat the cream cheese with lemon zest and powdered sugar until everything’s totally blended and creamy. Carefully fold in the whipped cream so it stays fluffy.
05 -
Toss the rhubarb, sugar, and water in a pot. Set on medium heat and stir every now and then for about 10–15 minutes until the mix is nice and soft. Pull it off the stove, stir in the vanilla, and leave it to cool all the way.
# Notes:
01 -
Cool the rhubarb compote all the way down before layering so your creamy part doesn’t melt.