Try this...Cheesecake in a glass with rhubarb syrup

“Try using Sainsbury’s crumble mix if you are in a hurry - it’s fantastic,” says Arlene Thompson, Sainsbury’s Try Team.

She added: “This recipe has all the lovely creamy and crunchy textures I love about a cheesecake, but doesn’t have all the work involved.

“It is perfect if you are having friends for dinner or for a tasty Sunday dessert with a difference!”

Cheesecake in a glass with rhubarb syrup

Makes 8 glasses

Ingredients: 50g butter, 200g shortbread biscuits, 350ml double cream, 150g caster sugar, 250g mascarpone cheese, 300g soft cream cheese, Finely grated zest of 1 orange, 1 capful vanilla extract, For the rhubarb topping: 450g rhubarb, 150g caster sugar, Grated zest of half an orange.

Method: 1. Melt the butter in a small pan. Crush the biscuits to fine crumbs and stir them into the melted butter and set aside to cool.

2. Whisk the double cream with the caster sugar until thick, taking care not to overbeat.

3. Add the mascarpone, cream cheese, orange zest and vanilla.

4. Add about 1 tablespoon of the cheese mixture to each glass and sprinkle over 1/3 of the crumbs. Repeat this twice, ending with a sprinkling of crumbs. Refrigerate for 1 hour. (cling film the glasses if refrigerating for longer.)

5. Cut the washed rhubarb into 3c.m lengths and place in a pan with the sugar and orange zest and 4 tablespoons of water. Simmer very gently for about 20 minutes or until tender.

6.Drain the rhubarb from the syrup and set aside. Boil the remaining syrup over a high heat for 4-5 minutes until reduced and bubbling. When you have about 150 ml left, remove from the heat and set aside to cool.

7. Place a spoonful of rhubarb on top of each glass, then spoon over the rhubarb syrup.

For more tasty recipes go online www.sainsburys.co.uk