Rhubarb and ginger cheesecake
Ingredients
- 500g/1lb 2oz rhubarb, cut into batons
- 1 grapefruit, juice only
- 40g/1½ oz caster sugar
- 1 star anise
- 250g/9oz ginger biscuits, plus 4 crushed to serve
- 150g/5½oz unsalted butter, melted
- 600g/1lb 5oz cream cheese
- 100g/3½oz icing sugar
- 250ml/9fl oz double cream
- 1 lemon, juice only
- 6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate)
- fresh mint sprigs, to serve
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