MINI BAKED LIME CHEESECAKES WITH POACHED RHUBARB

Makes six INGREDIENTS

250g full-fat cream cheese, room temperature

100g caster sugar 2 eggs, plus 1 egg yolk Zest and juice of 1 lime Pinch of salt

100g creme fraiche 20ml double cream Chopped pistachios, to serve (optional)

For the rhubarb

100ml water

50g caster sugar ½ vanilla pod, or 1 tsp vanilla bean paste

250g rhubarb, cut into 5cm lengths

METHOD

Preheat the oven to 160C/140C fan/Gas 3. Line each hole of a deep muffin tin with two large pieces of parchment paper, weighing the paper down with scrunched up foil while you make the filling. You could also use paper muffin cases. In the bowl of a stand mixer, beat the cream cheese with the sugar, eggs

These make the perfect dessert for your next picnic