This cool and refreshing light-textured no-bake cheesecake is best started early in the day or the day before. Rhubarb varies in both colour, from light pink (hot house) to ruby red, green or striated (field), and in sweetness levels. If using field rhubarb, you might want to add a few drops of red food colouring to bring up the pinky colour.

Recipe Tags:

Chilling Time: 6 hours or overnight

Preparation Time:

Cooking Time:

Servings: 12

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Ingredients

  • 3 cups (750 mL) chopped fresh Ontario Rhubarb
  • 1/2 cup (125 mL) granulated sugar
  • 2 tbsp (25 mL) finely chopped crystallized ginger
  • Red food colouring (optional)
  • Whipped cream (optional)
  • Mint leaves

Crust:

  • 1 cup (250 mL) gingersnap cookie crumbs
  • 1/4 cup (50 mL) butter, melted
  • 2 tbsp (25 mL) packed brown sugar

Filling:

  • 1 envelope plain gelatin
  • 1/4 cup (50 mL) orange juice
  • 2 pkgs (250 g each) cream cheese, softened
  • 1/2 cup (125 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 1/2 cup (125 mL) sour cream

Instructions

In nonreactive medium saucepan over medium heat, combine rhubarb and sugar; cook, stirring, until sugar dissolves and rhubarb is tender, 5 to 8 minutes. Transfer to bowl; add chopped ginger. Let cool, then refrigerate until cold, a few hours. Stir in a few drops of food colouring, if desired.

Crust:
In bowl, combine crumbs, butter and sugar; spread evenly into 9-inch (23 cm) springform pan. Place in freezer.

Filling:
In small saucepan (or small microwaveable bowl), stir gelatin into orange juice; let stand for 1 minute. Stir over low heat until dissolved (or microwave at Medium/50% power for 1 minute). Remove from heat.

In bowl and with electric mixer, beat cream cheese until smooth; beat in sugar and vanilla. Add gelatin mixture; beat until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed. Fold in rhubarb mixture until blended. Spoon over prepared crust; cover and chill until set, at least 6 hours or overnight.

Just before serving, garnish with whipped cream (if using) and mint leaves. Cut with serrated knife.

NOTE: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

Nutritional information

  • Protein: 5.0 grams
  • Fat: 19.0 grams
  • Carbohydrates: 27.0 grams
  • Calories: 289