roasted rhubarb or other seasonal fruit, for the topping
Trim 400g rhubarb
into 2.5cm pieces.
Place in a roasting
dish. Sprinkle with
zest and juice
1 orange and 3
tbsp caster sugar.
Cook for 10-15 mins
in a 220C/fan 200C/
gas 7 oven until
just soft. Leave to cool.
Whizz together the biscuits or crush in
a sealed bag until you get fine crumbs.
Gently melt the butter, then mix into the
crumbs. Press evenly into a 20cm loosebottomed
round cake tin. Chill in the
fridge while you make the filling.
Put the remaining ingredients into a
food processor and whizz until smooth.
Spread over the base, then smooth
the top with a knife. Leave in the fridge
overnight to set. Remove the cake from
the tin and top with roasted rhubarb
(recipe, below) or your choice of fruit.