No Bake Rhubarb Cheesecake

• For the rhubarb layer
• 250g rhubarb - cut into chunks
• 2 tbsp lemon juice
• 5 tbsp raw honey
• 125g organic cream cheese
• 200ml raw double cream
• 2 tbsp raw honey
• 1tbsp lemon juice
• Serve with
• A handful of our homemade granola for each pot - finely chopped

Method

1. 1

   Add the rhubarb, lemon juice and honey to a large pan. Cook on a medium heat for 8-10 minutes until the rhubarb is soft but still keeping its shape.

2. 2

   Remove from the heat and let it cool down completely.

3. 3

   In the meantime in large bowl add the cream cheese, raw cream, lemon juice and honey. Using a manual whisk mix until you have a fluffy consistency. Don’t be tempted to over whisk it as the cream might split.

4. 4

   Fold in Oragnised until well combined.

5. 5

   To assemble start by adding a thin layer of the chopped granola to your glass or jar. Follow by 2-3 tablespoons of the cheese mixture and finish with some of the cooked rhubarb.

6. 6

   Enjoy straight away or store in the fridge for 2-3 days.