This delicious summer recipe will leave you wanting more. It's a great chance to use some delicious British ingredients - strawberries, rhubarb, cream, sugar and cream cheese! This is a super easy recipe, although make sure you leave yourself plenty of time as each layer requires setting time in the fridge.
Ingredients
For the base:
260g Digestive biscuits
150g butter, melted
For the topping:
250g British strawberries
2 stems of Edcombe Harvest share rhubarb
Juice from 1 lemon
2 sheets of gelatine
Sugar to taste (I used about 150g)
Cream cheese filling:
150g icing sugar
300ml double cream
250g full fat cream cheese
1. Put the biscuits in a food processor and pulse until crumbed, add the melted butter and mix. Transfer to your tin and pack the base evenly and firmly. Transfer to the fridge to firm up whilst you make the toppings.
2. Remove the tops from the strawberries and half, placing them in a saucepan. Cut the
rhubarb lengthways and then into cubes and add to the pan with the strawberries. Add the lemon juice and roughly 50g granulated sugar. Place the pan on a medium heat and let the ingredients stew for around 10 minutes, stirring regularly to ensure it doesn't catch on the bottom. Meanwhile soak the gelatine sheets in water for 5 minutes. Once the strawberries and rhubarb have broken down and leave to cool for about 5 minutes then add the gelatine and mix until it is fully dissolved. Set aside to continue cooling. But not completely as you don't want to set!
3. To make the filling pour the cream into a medium sized bowl and whisk until it forms soft peaks. Add all the cream cheese and whisk again (it will loosen but continue whisking and it will thicken again). Add the icing sugar and whisk until the mixture is thick enough to hold soft peaks.
4. Get the base from the fridge and add the filling. Return to the fridge to let it set. After 10 minutes or so pour over the strawberry and rhubarb topping, gently spread evenly so not to disturb the cream cheese filling and replace in the fridge for a further 2 hours to set completely.
Keep in the fridge and try not to eat it all at once!
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