You will need a mould (about 20 centimetres/7.9 inches)
Serves 4
Ingredients for base 75g digestive biscuits 50g oat and stem ginger biscuits 3tsp clear blossom honey 80g unsalted butter
Method Put biscuits in food processor and blend to fine crumbs, melt honey in a large pan, add crumbs, stir well, put mixture inside a metal ring whilst still warm.
Ingredients for topping 110g cream cheese 110g crème fraîche - first hung in a muslin or other suitable cloth to allow any liquid to drip through 3 tsp caster sugar zest of 1 lime juice of half lime
Method Mix together
200ml double cream 1 vanilla pod (deseeded)
Method Whip to soft peak and fold into the topping mixture above. Place in a piping bag and reserve.
Method Peel half of the rhubarb stems (larger size) and then cut all the rhubarb to the height of the mould, place on a buttered baking sheet and sprinkle with caster sugar. Bake in a medium oven until just tender.
Ingredients for garnish 450g forced rhubarb 200ml water 200g caster sugar 3 leaves of gelatine (soaked in iced water)
Method Cut the rhubarb into 2” pieces. Place in a large pan with water and sugar. Cover with a tightly fitting lid and cook for five minutes. Leave to one side with lid on until cool. Strain and reserve pulp for garnish. Add gelatine to liquid and warm slightly to melt. Reserve.
Presenting The Food Programme has been Sheila's perfect job.