When I look at rhubarb, it reminds me of some sort of alien plant. It’s not really appealing, and yet it is so coveted for spring cooking. I will admit: it does some wonderful things when cooked despite its unusual appearance.
Others may say that this simple vegetable has genius qualities and a beautiful color. Which is does of course. On its own it can be bitter, but when paired with fruit, especially springtime strawberries, it balances perfectly in many combinations.
Since rhubarb has been in abundance at my local farmer’s market, and because I love trying new things, I decided it was high time I conquered my apprehension around rhubarb. Also my husband loves it, so it’s an easy way to shut him up for a bit.
Shavuot…rhubarb abundance…it was clear a strawberry rhubarb topped cheesecake was only natural for this time of year.
Some of my other favorite strawberry rhubarb recipes to highlight?
Strawberry Rhubarb Blintzes from Leah Koenig
Strawberry Rhubarb Crumble Ice Cream from Naomi Sugar
Rhubarb Rugelach from Tamar Fox
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For the topping:
2 cups rhubarb, sliced
1 cup strawberries, sliced
2 Tbsp orange juice
¼ cup water
1 Tbsp cornstarch
For the crust:
10 whole graham crackers
¼ cup melted butter
1 tsp sugar
¼ tsp sea salt
For the filling:
3 8 ounce packages of full fat cream cheese
2 cups sour cream
3 eggs, lightly beaten
1 cup sugar
1 tsp vanilla
2 tsp fresh lemon zest
Preheat oven to 350 degrees.
In a food processor fitted with the blade attachment, pulse graham crackers, sugar, salt and melted butter until crumbs form.
Press crumbs into bottom of springform pan. Bake for 7-9 minutes. Allows to cool completely.
In a large bowl beat cream cheese and sugar until smooth. Add sour cream, vanilla and lemon zest. Mix in eggs.
Pour cream cheese mixture into prepared graham cracker crust. Bake for 50-60 minutes or until middle is just set but jiggles slightly. Allow to cool on a wire rack and then chill in the fridge for several hours or overnight.
To make the topping, place rhubarb, strawberries and orange juice in a medium saucepan. Bring to a boil. Reduce heat and cook 7-10 minutes, until the strawberries and rhubarb start breaking down. Combine corn starch and water and add to rhubarb-strawberry mixture. Continue cooking another 5-7 minutes until mixture is thick and strawberries and rhubarb are completely broken down and soft. Remove from heat and allow to cool.
After the cheesecake and topping have both cooled, spoon strawberry-rhubarb mixture on top of cheesecake. Serve chilled.