Rhubarb Cheesecake Dessert Cups (Print Version)

# Ingredients:

→ For the tangy rhubarb layer

01 - 4 cups fresh rhubarb, chopped into small half-inch pieces
02 - 1 tablespoon fresh lemon juice
03 - 1/2 cup granulated sugar
04 - 1 1/2 tablespoons water (only if using fresh rhubarb)

→ For the creamy cheesecake layer

05 - 8 ounces cream cheese, softened to room temperature
06 - 2 cups powdered sugar, sifted
07 - 2 tablespoons heavy cream
08 - 1/4 cup sour cream

# Instructions:

01 - Place your chopped rhubarb in a medium saucepan. If you're working with fresh rhubarb, add about a tablespoon and a half of water to help it along - frozen rhubarb has enough moisture on its own. Stir in the lemon juice and sugar, then set the pan over medium heat.
02 - Let the rhubarb bubble away, stirring it frequently to prevent sticking. You'll want to cook this for about 20 to 30 minutes, until the rhubarb completely breaks down and you're left with a lovely thick compote. The exact timing depends on your rhubarb's water content and how thick you like your compote.
03 - Once your compote reaches that perfect thick consistency, take it off the heat and let it cool completely. This step is crucial - you can even make this a few days ahead and keep it chilled in the fridge until you're ready to assemble.
04 - In a mixing bowl, beat your softened cream cheese until it's completely smooth and fluffy. This is your foundation, so take your time to get it just right.
05 - Gradually add the powdered sugar, one cup at a time, beating well after each addition. This prevents lumps and ensures everything combines beautifully.
06 - Pour in the heavy cream and sour cream, then beat everything together until you have a perfectly smooth, creamy mixture. Cover this and pop it in the fridge until you're ready to build your desserts.
07 - Now for the fun part! Either spoon about two generous tablespoons of the cream cheese mixture into the bottom of each serving glass, or transfer it to a piping bag for a neater presentation. If you don't have a piping bag, a large zip-top bag with the corner snipped off works perfectly.
08 - Spoon a layer of your cooled rhubarb compote over the cream cheese - about two slightly heaping tablespoons should do it. This creates that beautiful contrast of flavors.
09 - Finish with another layer of the cream cheese mixture, about two more tablespoons. Cover each glass with plastic wrap and refrigerate until you're ready to serve - they'll keep beautifully for up to 3 days.
10 - When it's time to serve, add some fresh berries on top and offer ladyfingers on the side for dipping. It's the perfect finishing touch to these elegant little desserts.

# Notes:

01 - Four cups of fresh rhubarb will cook down to yield approximately two cups of compote, so don't worry if it seems like a lot at first.
02 - The number of individual desserts you'll get depends entirely on the size of your serving glasses and how generously you layer - adjust accordingly for your preferred portion sizes.
03 - Keep in mind that rhubarb loses its beautiful red color when cooked. If you want that gorgeous red hue you see in photos, simply stir a tablespoon of grenadine into your cooled compote.
04 - These desserts can be made up to 3 days in advance, making them perfect for entertaining or meal prep.

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