Deconstructed Rhubarb & Ginger cheesecakes served with Poached Rhubarb.

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 25th April 2012
North West Young Chef of the Year

Deconstructed Rhubarb & Ginger cheesecakes served with Poached Rhubarb.

Dessert course cooked by the 2012 Greater Manchester Young Chef of the Year during the Manchester Heat of the Essential Cuisine sponsored North West Young Chef of the Year Competition.


  • Rhubarb - qty 0.25kg
  • Ginger biscuits - qty 0.02kg
  • Sugar - qty 0.13kg
  • Egg yolks - qty 2 -
  • Vanilla pods - qty 1 each
  • Mascarpone - qty 0.33kg
  • Brandy - qty 0.05ltr
  • Lemon juice - qty 0.025ltr
  • Whipping cream - qty 0.4ltr
  • Gelatine - qty 0.016
  • Vanilla essence - qty 0.08kg


Boil rhubarb with lemon juice and vanilla to make the puree blitz and pass to make nice and smooth. For the cheesecake mix; semi whip the cream and put to one side whisk egg yolks, sugar & vanilla until smooth add mascarpone to the eggs. Soak gelatine in water and boil vanilla essence, lemon juice and brandy add the gelatine to this once it has boiled and take off the heat, pass this into the eggs and mix well now add the semi whipped cream to your mix. Prep rhubarb and poach in lemon juice, vanilla and water when it’s just soft take off and leave to one side. Line the tubes with acetate and pipe the cheesecake mix in, let the mix set a bit and then pipe the rhubarb puree straight through the cheesecake mix, put in fridge to set. Blitz the ginger biscuits ready to serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.