Rhubarb Cheesecake

Gluten, Dairy, Egg and Nut Free

Makes 14 Serves

RHUBARB SAUCE

Ingredients

• 2 cups Rhubarb (cut into 2cm pieces)
• 1/4 cup Rapadura (or sugar of choice)
• water to just cover bottom on saucepan

Method

1. Place all ingredients into a saucepan on the stove with medium heat
2. Stir ingredients and simmer until rhubarb has cooked and mixture has thickened – approximately 5-10 minutes.  Be sure to stir so sauce doesn’t stick to the pan.
3. Remove pan and allow to cool completely.

COCONUT CREAM MIXTURE

Ingredients

• 1 x can Full-Fat Coconut Cream
• 15 mls Maple Syrup

Method

1. Blend ingredients in a blender for 1 minute until well combined.

CONSTRUCTING THE CHEESECAKE

1. In a silicone cupcake holder place equal amounts of the coconut cream mixture.  Place into the freezer for about 1 hour to harden.
2. Place equal amounts of rhubarb sauce onto of coconut cream and allow to freeze.
3. Remove from cupcake holders and place into an airtight container in the freezer.
4. Remove cheesecakes from the freezer 5 minutes before serving to allow to soften slightly.