Matt Tebbutt showcased a delicious rhubarb and ginger cheesecake with star anise and grapefruit juice on Saturday Morning.

The ingredients for the poached rhubarb are: 500g rhubarb, cut into batons, 1 grapefruit, juice only, 40g caster sugar and 1 star anise.

For the biscuit base: 250g ginger biscuits, plus 4 crushed to serve and 150g unsalted butter, melted.

For the filling: 600g cream cheese, 100g icing sugar, 250ml double cream, 1 lemon, juice only and 6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate).

Fresh mint sprigs, to serve.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.