Cheesecake in a glass with rhubarb and liquorice

  • 1 1/2 hours
  • 4 persons


  • Honey-baked rhubarb
  • 20 g Jakobsens Organic Acacia Honey
  • 3 tbsp. water
  • Grain of ½ vanilla pod
  • 3 stalks rhubarb
  • Bunch of biscuits
  • 80 g biscuits (e.g. Digestive)
  • 40 g melted butter
  • ½ tsp. coarse liquorice powder
  • Cream cheese mass
  • 2,5 leaves of husblas
  • 300 g cream cheese (e.g. Philadelphia Original)
  • 75 g Jakobsens Organic Acacia Honey
  • Grain of ½ vanilla pod
  • 1.3 dl whipping cream
  • Juice of 1 lemon
  • Rhubarb caviar
  • 3 dl neutral oil
  • 2 leaves husblas
  • 1 dl concentrated rhubarb juice


Honey-baked rhubarb

1. Start by turning on the oven to 150 degrees.

2. Mix the honey, water and vanilla seeds together and pour into a baking dish.

3. Clean and cut the rhubarb stalks into about 3 cm pieces. Put them in the dish and turn them well.

4. Bake for about 15 minutes. Feel free to turn the rhubarb pieces a few times along the way.

Let them cool a bit and then put the dish in the fridge until you need the baked rhubarb.

Bunch of biscuits 

1. Blend the biscuits into very fine biscuit crumbs and add the melted butter and coarse liquorice powder.

2. Stir well and then press well into the bottom of 4 small dessert glasses.

Put in the fridge.

Cream cheese mass 

1. Start by soaking the husk in cold water.

2. Lightly whisk together the cream cheese, honey and vanilla seeds in a bowl.

3. Whipping cream is added while whipping.

4. Heat the lemon juice and melt the husk in it. Let it cool a little, then stir in 1 tablespoon of the curd.

5. Then pour it into the bowl with the curd and mix well.

6. Now pour into each of the 4 dessert glasses and place in the fridge until set.

Rhubarb caviar 

1. Pour the oil into a tall glass or small jug and place in the freezer for about 30-40 minutes.

2. Soak the husk in cold water.

3. Heat the rhubarb juice and melt the husk in it. Let it cool to room temperature.

4. Put it in a pipette or a pipette bag and make drops into the ice-cold oil.

5. The small caviar beads settle as they sink to the bottom. Put them in the fridge for about 10 minutes.

6. Then gently rinse the rhubarb caviar in a sieve under cold water.

Decorate each glass with baked rhubarb, rhubarb caviar and a little coarse liquorice powder.


Taste the natural

We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.

See our products here