Rhubarb is still in season, and after Arne and me had some savory filo tarte version and a crumble already, here is a quick and easy post with a quick and easy rhubarb solo. The idea originated from a sudden idea how to make use of some leftover’s, that’s why a little bit of cheesecake is involved, too. There has been a slight complication because I wanted to have it in jars of different sizes for a nice photo (which means that I had to think which jar had to stay how long in the oven… ). But everything turned out fine in the end.
Here’s my recipe
For six jars of 160 ml content each, take about 5 medium sized rhubarb sticks. If the skin is thin enough you don’t need to peel it off. Cut into not too small pieces. Mix with 1/2 teaspoon of starch and 5 tablespoons of sugar (or less – it depends how sour or sweet you like your rhubarb compote). Give in a small pot together with a little bit of water, heat and let simmer for a couple of minutes. Add a bit of pepper, ground cardamom, ground coriander seeds, cinnamon, clove, and allspice. Fill into the jars (which you cleaned before, as well as the lids and the rubber rings, by keeping them in boiling water for about five minutes and letting get air-dried).
For the cheesecake topping, mix very well 250 g medium fat curd cheese with one egg, 1 teaspoon whole spelt flour, 40 g raw sugar, a little bit of lemon zest (orange zest might fit even better), and some ground vanilla bean. Fill in the jars on top of the rhubarb compote and make sure that there’s no holes between the compote and the topping and leave a little bit of space on top for the cake dough to rise (1,5 cm approximately). Put the lids on the jars (just the lids, not the rings) without fixing them with the clamps (this procedure prevents the cake topping from burning while the inner part is still uncooked). Put into the preheated oven (175 °C) and bake for about 25-30 minutes. Take off the oven, take off the lids, put on the moist rubber rings immediately and the lids again and close with clamps. Be very careful as the lids and the jars are really very hot. Serve cool.
Today’s urban shot
Here are some impressions from a bicycle trip that Arne did the other day in Berlin Mitte and Tiergarten where he crossed art and nature and industrial architecture details.