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Rhubarb cheesecake jars louise lennox
Image by Harry Weir and Brian Clarke

Rhubarb and custard cheesecake jars

A delicious, seasonal dessert recipe from Louise Lennox.

Serving: 8
Time: More than an hour
Difficulty: Medium


  • 300g pink rhubarb
  • 1 large orange, zest and juice
  • 25g stem crystallised ginger
  • 4 tablespoons caster sugar
  • 250ml whole milk
  • 1 vanilla pod
  • 3 egg yolks
  • 50g caster sugar
  • 2 level tablespoons cornflour
  • 220g cream cheese
  • 25g icing sugar
  • 100ml double cream
  • 150g Hobnob biscuits 


  1. Wash and slice the rhubarb into 4cm pieces. 
  2. Zest and juice the orange. 
  3. Finely dice the ginger and mix it, along with the sugar, orange juice and zest into a saucepan. Cook over a low heat until the sugar has dissolved. Add the rhubarb and gently poach until it is soft, about 10 minutes.
  4. Next, make the custard. Place the milk in a saucepan, split the vanilla pod in half lengthways. With the back of a knife, scrape the vanilla seeds and add to the milk. Bring to the boil.
  5. In a bowl, beat the egg yolks, sugar and corn our together until pale. Then pour the milk onto the egg mixture, then stir. Pour it into a clean saucepan, whisk constantly over a high heat until very thick. Put into a bowl and cover with clingfilm. Allow to cool completely. 
  6. Beat the cream cheese, icing sugar and cream together. 

  7. Put the Hobnob biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. 
  8. Put two tablespoons of Hobnob biscuits crumbs into the bottom of each jar. Next, put a layer of the poached rhubarb on top. Then spread two tablespoons of custard over the jam and top off with the cream cheese mixture. These can be eaten straight away or left in the fridge until needed. 

Recipe courtesy of Louise Lennox

Click here for more recipes from Louise


Stewed apple or pears are also lovely used instead of rhubarb when it’s not in season. The custard can be made up to two days in advance and kept in the fridge.