ASDA part of the Wal-Mart family

• 400g pack Asda British trimmed rhubarb, cut into 2cm long pieces
• 275g caster sugar
• 200g Asda digestive biscuits
• 50g butter, melted
• 5 balls stem ginger in syrup, drained (available in selected stores)
• 3 x 200g tubs Asda Soft & Creamy full fat soft cheese
• 100g Asda crème fraîche
• 2 large eggs

1 Preheat the oven to 180C/ Gas 4. Put the rhubarb in a pan with 100g of the sugar. Cover and cook over a low heat for about 10 minutes, until tender, stirring occasionally. Drain the juice and reserve. Divide the mixture into 2 equal amounts and put in separate bowls.

2 Put the biscuits, butter and 3 balls of ginger in a food processor and whizz to make crumbs. Line the base of a 22cm loose-based tin with baking parchment. Press the biscuit mixture in the base and bake for 10 to 15 minutes. Leave the oven on.

3 Rinse out the processor. Blend remaining ginger, soft cheese, crème fraîche, eggs, remaining sugar and one portion of rhubarb until smooth. Pour onto the base and bake for 45 minutes.

4 Turn the oven off and leave the cheesecake inside the oven with the door open for 30 minutes. Remove and leave until completely cold.

5 Cut into slices, dust with icing sugar and serve with the remaining rhubarb and juice.