A deliciously summery dessert!
Ingredients
- 300g fresh Irish rhubarb, chopped
- 1 tbsp sugar
- 3 tbsp homemade elderflower cordial
- 250g Irish cream cheese
- 150ml Irish cream
- 4 tbsp homemade or Irish elderflower cordial
- 1 tsp Irish honey
- 6 digestive biscuits
- 30g Irish butter, melted
Method
1. Place the rhubarb in a saucepan with the sugar, and elderflower cordial. Cook gently for about 5–7 minutes until just softened but still holding some shape. Allow to cool.
2. Crush the biscuits finely and mix with melted butter. Spoon a little into the bottom of each glass and press down lightly.
3. Whip the cream lightly to soft peaks. In another bowl, beat the cream cheese with the elderflower cordial, and honey until smooth. Fold in the whipped cream gently.
4. Layer the glasses:
- Biscuit base
- A spoon of rhubarb
- Cheesecake filling
- Finish with a final little spoon of rhubarb on top.
5. Chill for at least an hour if possible.
