I was given a big, beautiful bunch of rhubarb last week. To me it was as good as giving me flowers. The slender, long, pink stalks still had dirt near the ends and huge leaves at the top. As beautiful as a bunch of roses to a baker.
Their colour instantly bewitched me, and I set about making the crumb cake which I have already written about, and then came the cheesecake.
Cheesecake is truly a divine dessert. A rich, creamy, sweet topping on a gingery, crunchy, crumbly base. A little (or large, I don’t skimp) slice of heaven. I ALWAYS use ginger biscuits for my cheesecake base. I just think that their subtle spiciness pairs perfectly with a cheesecake. I have not made one yet where they did not go, so I’m going to keep using them until I do.