It’s summer time and my rhubarb plant is harvested. That means it’s time for rhubarb cheesecake. This delicious summer time treat is full of sweetness with a just a tad of bite. Oh, and it’s gluten free. The bonus part is you’ll have a lot of the strawberry rhubarb jam left over for toast or crumpets. Let’s get baking!
2 cups of rhubarb
1 1/2 cups of strawberries
1/4 cup of sugar
1 tablespoon of lemon juice
a cup of gluten free graham crackers
1/4 cup of butter
2 packs of cream cheese
1/4 cup of white sugar and brown sugar
2 teaspoons of vanilla
1/2 a cup of the strawberry rhubarb jam
Okay, first gather all of your ingredients. Time to make the strawberry rhubarb jam. This is the good stuff.
Cut the rhubarb into 1 inch pieces, anything larger and the fibres will be too long, even when it’s broken down, then cut the strawberries into quarters.
Add the fruit to a pot with a 1/4 cup of white sugar and the lemon juice. Bring to a boil and simmer for 15 minutes, until it’s getting thick.
Once the jam is thick, let it cool. Set aside a 1/2 cup and jar up the rest.
While the jam is cooking, let’s get the cheesecake base going. Crumble your gluten free graham crackers in your blender or food processor. Mix with 1/4 cup of melted butter. Then, line an 8×8 pan with parchment paper. Press the gluten free crust into the pan. Chill for about 10 minutes.
Whip and soften the 2 packs of cream cheese, then add in the sugars and vanilla.
Once the cheesecake is soft, and lump free, add in the eggs one at a time. Mix well.
Time to layer in the rhubarb goodness!
Take 1/2 of the cheesecake mixture and add in 1/2 cup of the jam you set aside.
Pour in 1/2 of the plain cheesecake mix on top of the crust. Top with 1/2 of the cheesecake jam mix. Swirl. Repeat.
Bake in the oven at 330 degrees for about 33-37 minutes.
Once it’s out, let it cool for about an hour, then pull it out of the pan. Let it cool for another hour and then freeze it if you want nice clean edges. Or, you can be like me and just cut away, creating messy edges that still taste like summertime sweetness.
Overall, this rhubarb cheesecake is delicious and quite easy to make. Thanks for stopping by and I’ll see you again this weekend. Bake up!
I follow @leefromamerica on Instagram. She is a flat out inspiration. Two weeks ago I was inspired to revamp our fridge and jump on the meal prep train. I’ll admit, it’s a little challenging at first, since neither Bryce nor I work Monday – Friday, so blocking out a few hours each Sunday morning as taken some planning. That planning, however, is worth it. Not only do we have delicious and nutritious lunches and dinners set for work, we also have a solid base for meals at home. Oh, and a lot of energy and time to do fun things like new landscaping or sewing.
If you follow me on Instagram, then you’ve probably seen these photos below from the last week – me, the rookie, learning how to meal prep.
Here I wanted to share some tips and tricks that I’ve learned even after two weeks!
grocery shop the day before you meal prep (doing both in the same day is too much)
start with the prep – cut and wash everything
get things cooking as soon as you can (I like to roast the veg as soon as it’s prepped)
wash dishes as you go – this allows me to keep my kitchen clean and organized
plan out what dishes/containers you’ll need and ensure they’re clean and ready
Some Recipes to Try
If you’re looking for healthy and tasty food that will hold up in your fridge for a few days, then give some of these a try. Also, simple things like roasted veg or hard boiled eggs are staples.
Overall, I like meal prepping. Last week it took me about 4 hours and this week, using some of those tips above, I got it down to 2.5 hours; and, that included giving Lily, our Great Dane, and extensive foot bath since she likes to play in the mud!
Thanks for visiting and happy cooking. Have a great week.
Easter brunch – are you ready for tomorrow? This simple brunch is sure to please. Eggs, salad and hearty potato pancakes. All easy to prep ahead and nothing needs all of your attention, which is important when cooking for guests. I’ll share with you the three recipes and then how I like to set my table. Let’s get started!
Take a look at the recipes above and know that everything is gluten free – bonus!
For this brunch I’m keeping this light – so these pink placemats are the perfect festive touch. Also, I follow a tip from a designer, Sarah Richardson, I believe, who once said that if you stick to white dishes everything will be cohesive. So true. All of these pieces on the table are different brands and purchased years apart, yet they look good together because they’re all white. And, they’ll let the food stand out.
Having decor on your table is a nice touch and it keeps the festivities in site. I love this bunny swing my mom got me. It’s just so adorable.
Now, when setting your table, be sure you know how many people are coming. If you’re not sure, it’s best to set it buffet style, so pile the plates rather than setting them. Here, we’re set for four.
Once the food is ready, get it to the table. Here we’re eating family style.
I really like to set the whole table before guests arrive not only so I have a feel for how much space there will be, but also so I don’t have to hunt down a particular dish. I like the table to look balanced and flow nicely, especially when we’re eating family style. It’s a bit of prep-work, yet worth the ease once guests arrive.
Doesn’t this Easter brunch look so good?
Eat up – there won’t be much left at all.
Fill up your plate and get ready to enjoy.
Thanks so much for visiting and I hope you have a very Happy Easter.