What's Hot: Chevre Cheesecake With Rhubarb Compote

May 4, 2014

Truly, this Chevre Cheesecake With Rhubarb Compote and Candied Pistachios is a taste sensation that you will be heavenly on your menu. 

Both the Chevre and Rhubarb are in season during the early part of the gardening year. Goats are usually in milk, feasting on the green plants of spring, and rhubarb is abundant at most every farmers market. 

We adore the way this is served in a canning jar (you know my (Amy) weakness for canning and preserving). Enjoy this savory, piquant and entirely satisfying recipe. 

Chevre Cheesecake With Rhubarb Compote and Candied Pistachios

Contributed by Edible Society

8 ounces fresh goat cheese, room temperature
11 ounces cream cheese, room temperature
1/2 cup sugar
4 large eggs, room temperature
Half a vanilla bean, slit open, seeds scraped into the sugar
1 1/2 pounds trimmed rhubarb, chopped into one inch chunks
1/8 teaspoon rose water
1 teaspoon maple syrup

Click here for complete instructions

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