Chai-Spiced Cheesecake with Rhubarb Compote {recipe}

Any excuse to make a dessert and I am there, beaters in hand, rearing to go. I struggle with the idea though of 'a signature dish'. I get bored making the same thing too often. One of the things that excites me about baking is the opportunity to play and come up with new ideas. I also like to use my dessertee (receiver of dessert) as inspiration. The dessertee in this case was a tea drinker, a chai-loving vegetarian who I happen to know loves cheesecake. Naturally, a chai-spice cheescake had to happen! But it needed to be gelatin-free and I prefer the texture of a no-bake cheesecake. I couldn't find a recipe I liked that met these criteria so I made this up using inspiration from Nigella's no-bake Nutella Cheesecake and Donna Hay's Chai-Spiced Cheesecake Tarts

Rhubarb and Pear Crunchle {Recipe}

I am a cruncher. Lolly pops are short-lived with me. I like texture and jaw workouts. Making biscuits? Burn mine a little, don't give me those chewy numbers.

It is getting damn cold in Melbourne, which means crumble weather. But crumbles are often too, well, crumbly. I want crunchle- sweet fruit filling with spicy, textured, crunchy topping. Like dessert granola. Opps, I've just given it away. This is basically an adapted granola recipe (which means it is healthy right?)

I whipped this up when having guests for dinner after working all day and only arriving home half an hour before they were due to arrive. It is that easy.

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