Rhubarb and ginger cheesecake recipe
 Matt Tebbutt celebrates the delicious pairing that is rhubarb and ginger with this showstopping cheesecake – perfect for a dinner party. 500g/1lb 2oz rhubarb, cut into batons1 grapefruit, juice only40g/1½ oz caster sugar1 star anise 500g/1lb 2oz rhubarb, cut into batons 1 grapefruit, juice only 40g/1½ oz caster sugar 1 star anise 250g/9oz ginger biscuits, plus 4 crushed to serve150g/5½oz unsalted butter, melted 250g/9oz ginger biscuits, plus 4 crushed to serve 150g/5½oz unsalted butter, melted 600g/1lb 5oz cream cheese100g/3½oz icing sugar250ml/9fl oz double cream1 lemon, juice only6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate)fresh mint sprigs, to serve 600g/1lb 5oz cream cheese 100g/3½oz icing sugar 250ml/9fl oz double cream 1 lemon, juice only 6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate) fresh mint sprigs, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs. Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs.