This yummy pudding mixes light, zesty fruit with creamy mascarpone on an oaty sticky base. The blood orange and rhubarb combination not only add vibrant colour to this pud but also bring a fantastic refreshing zing.

Sweetened only with coconut sugar, honey and dates, this is simple to make, yet stunning and it’s perfect for a family get together or when you have friends over. This is definitely a pud worth talking about!

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Blood Orange & Rhubarb Cheesecake

4 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 1

Course Baking, Puddings

Servings people

Suitable for Special Diet (or adaptable) Egg-free, Vegetarian

Ingredients

Top:

600 g Rhubarb
2 Oranges (blood oranges)
350 g Mascarpone
5 tbsp Honey
2 tbsp Coconut sugar
3 tsp Fresh ginger (grated)
3 Star anise
0.5 tsp Vanilla extract

Base:

130 g Oats
200 g Medjool Date (pitted)
65 g Ground almonds

Instructions

Heat oven to 180 degrees. Line a 9” spring base or push up cake tin with either grease proof paper.
Blend the ingredients for the base in a blender until it resembles a sticky powder, making sure it’s not too fine. Then press the mixture into the bottom of the lined tin and pop it in the fridge for 5 minutes.
Peel one of the blood oranges and slice into rounds roughly 0.5cm thick or around 7 slices and place on a roasting tray. Drizzle over one teaspoon of the honey and a little bit of the grated ginger.
Chop the rhubarb into roughly 8cm/2.5” long pieces. Then lay it on a separate roasting tray. Pour over any juices left over from cutting the orange over the rhubarb as well as the juice from the second orange. Pop the star anise into the tray as well and the rest of the grated ginger. Drizzle over the rest of the honey and sprinkle the sugar.
Pop the rhubarb in the oven for 10-15 minutes.
Put the sliced oranges in the oven for 3 minutes, until the honey has melted, and the oranges have started relaxing. Then remove them and leave to cool.
There will be lots of juices from the oranges and a little from the rhubarb so carefully pour these off into a jug or dish and keep to one side.
Whilst the fruit is in the oven, put the mascarpone into a large mixing bowl and pop in a couple of dessert spoons of the juices from the rhubarb and oranges, about a tablespoon of honey and the vanilla extract. Mix it all together well.
Remove your tin from the fridge and smooth the mascarpone onto the oaty base. Pop it back into fridge for 20 minutes.
Remove the cheesecake from the fridge and pop out of the tin. Then decorate with your sliced blood orange and rhubarb. Use the rest of the delicious juices as a sauce.

Notes

Cooks’ Tips:

Drizzle a little bit of extra fresh orange juice on the rhubarb before cooking if you’ve not got very juice blood oranges!
I check the rhubarb after 7/8 minutes in the oven – taste a small bit for sweetness and make sure they are holding their shape. You can always bring them out slightly earlier if you feel they’re getting too mushy.
If you have any sauce left over just add some thyme and you have a stunning, yummy salad dressing!

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