Ingredients:
- 12-15 gluten free gingersnap cookies, finely ground or crushed to make 1 cup of crumbs
- 2 tbsp. butter
- 1 tbsp. sugar
- 1 – 8 oz. packages Philadelphia cream cheese
- 1 c whipping cream
- 1/2 cup sugar
- 1 tsp. vanilla
- 5 cups rhubarb, chopped into small pieces
- 1 tbsp. finely grated fresh ginger
- 1/2 cup sugar
- 2 tbsp.corn starch
Method:
1. Combine cookie crumbs with butter and 1 tbsp. sugar and press firmly into a 9 x 9 inch cake pan. Bake in a preheated 350 degree oven for 6 minutes. Set aside until cool.
2. Beat the whipping cream in a medium bowl with an electric beater until thick. Add the sugar and beat until blended into the whipped cream, about 30 seconds more. Set the bowl of whipped cream aside.
3. In a large mixing bowl beat together the cream cheese and vanilla until smooth, for about 2 minutes until light and fluffy. Add the whipped cream to the bowl and gently fold into the cream cheese until mixture is well combined. Spread mixture over cookie crumb crust and refrigerate for 2 hours to set.
4. Meanwhile, place the rhubarb and ginger into a saucepan and cook on low heat just until the rhubarb begins to soften and release its juice. Mix the cornstarch and sugar together and add to saucepan and cook on medium high heat, stirring constantly with a wooden spoon, until the sauce is thick and bubbly. Set aside and cool completely. Once the sauce is cool spread it over the cream cheese mixture and let set in fridge for at least 1 hour before cutting into squares to serve.
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