Strawbarb cheesecake pots

With my attempts at rhubarb growing not being very successful, a friend of mine kindly shares hers with me and countless other friends! Yea she’s got that much…show off! So I gladly accept and try various recipes out on it. You can’t beat good old rhubarb crumble and custard but here’s something a little more summery.
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STRAWBARB CHEESECAKE POTS

500g rhubarb cut into bite size pieces and stewed with 5 tbsp sugar till soft
300g strawberries cut in half and stewed with 1 tbsp sugar till just soft
100g digestive biscuits
35g melted butter
250g mascarpone cheese
250g fresh cream
50g icing sugar
1 lemon zest and juice

Combine the rhubarb and strawberries draining off any excess juice. Chill. Wizz up the digestive biscuits in a food processor. Add the melted butter and mix through well. Press a little into six or seven small dishes. Chill. Whisk up the mascarpone, cream, icing sugar, lemon zest and juice until smooth and slightly thickened. Layer the mascarpone onto the biscuit base then the fruit and continue to layer as you please. Chill or eat straight away!
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