Rhubarb Sorbet

I am not sure what first drew me to rhubarb. Perhaps, it was the name. Rhubarb!. It sounds so strange, intriguing, even whimsical. But it isn't just the name. That clolour! From the palest pink  to dramatic ruby-red.

And then there's the flavour of rhubarb-so sour when raw, magically transformed into something floral and fruity when cooked. This sorbet perfectly captures all that love about rhubarb. 

Ingredients:

• 600gm sliced rhubarb
• 275g sugar
• 1¼ cups water
• 1 tsp vanilla extract
• pinch of salt
• 1-3 tbsp fresh lemon juice

Method:

Trim  green ends off rhubarb and wash the stalks well.  Cut the rhubarb into small pieces, and place in a large pot. Add the sugar, water, salt and vanilla extract. 

Bring the mixture to a boil, reduce heat and simmer uncovered for about 10 minutes, until rhubarb is very soft. Remove from heat and let the mixture cool for about 10 minutes.  Add 1 tbsp of lemon juice.

Puree the rhubarb mixture in batches in a blender until smooth and very finely pureed. Taste the sorbet mixture. If it is a bit too sweet, add the remaining lemon juice, one tablespoon at a time, until the desired balance of sweet and tangy is reached. Transfer mixture to a clean, seal-able container and store in the fridge overnight, or until well-chilled, at least 4 hours. Transfer sorbet mixture to an ice cream maker and freeze according to the manufacture's directions. 

Rhubarb sorbet stores well in the freezer for up to 3 months

No Bake Blueberry Cheesecake

Rich, velvety cheesecake combined with plump, ultra sweet blueberries makes for one of the most delectable desserts you will ever eat. The best part?  This beauty is no bake!

Ingredients:

• 85g crushed biscuits
• 15g butter, melted
• 1 cup frozen bluberries
• 3 tbsp sugar
• 2 tsp lemon juice
• 2/3 tsp powdered gelatin
• 225g cream cheese, softened at room temperature
• 1/2 cup plain yogurt
• 1/2 cup double cream, divided
• 3 tbsp sugar
• 2 tbsp lemon juice
• 1 tbsp powdered gelatin
• 10 to 15 fresh blueberries, optional
• edible flowers, optional

Method:

Place biscuits in a food processor and combine with  butter. Press the mixture into a pan lined with aluminium foil. Combine frozen blueberries, 3 tbsp sugar and 2 tsp lemon juice in a bowl. Microwave for 2 minutes. Add 2/3 tsp powdered gelatin and mix well. Set aside.

In a bowl, combine the softened cream cheese, yogurt, half the amount of double cream, 3 tbsp sugar and 2 tbsp lemon juice. Mix well until smooth.

Heat the rest of the cream in the microwave until just before boiling. Add 1 tbsp powdered gelatin to combine. Add this to the cream cheese mixture and mix until smooth.

Divide the mixture evenly into three separate bowls. Add all the berries and half the blueberry mixture liquid into one bowl. Pour in the rst of the liquid into the second bowl. Leave the last bowl as it is.

Pour in the blueberry cheesecake mixtures into the crust starting with the darkest one, finishing with the plain cheesecake mixture. Refrigerate for 2 to 3 hours over overnight. Before serving decorate with blueberries and edible flowers id desired. 

Chocolate Tofu Cheesecake

Hosting a dinner party for vegan friends? End on a high with this tasty chocolate cheesecake.

Ingredients:

• 500g silken tofu (soft)
• 5-6 tbsp raspberry jam
• 350g dark chocolate
• 3 tbsp brandy, use orange juice as replacement
• 250g digestive biscuits, crush into fine crumbs
• cocoa powder to dust

Method:

Place the biscuits into the food processor and blitz to a fine crumbs. Place the crushed biscuits into a separate bowl and add two tablespoons of jam and mix to a dense dough (add some jam if needed). Press the mix firmly and evenly onto the bottom of a cake mould so you create a flat and even cake base.

Pour a little water into a pot and bring to boil. Place chocolate into a bowl and set on top of the pot with boiling water (do not let the bowl touch the water). Melt the chocolate while occasionally stirring.

Meanwhile, place tofu, jam and brandy into the food processor and mix to a very fine puree.

Remove the melted chocolate off the heat and add to the tofu and whisk together well.

Pour the chocolate cream onto the cake base and chill for two to three hours.

Remove the cake from the fridge. Place some cocoa powder into a mesh sieve and dust the surface of the cake. To remove the cake from the mould and serve.