- STEP 1
Preheat the oven to 180Â°C, fan 170Â°C, gas 4. Line a 20cm round springform cake tin with baking parchment.
- STEP 2
In a pan, poach the rhubarb with the cinnamon, 100g sugar, ginger, 2â3 tablespoons ginger syrup and 4 tablespoons water for 5â10 minutes or until just tender, stirring occasionally. Strain, reserving the juice. Discard the cinnamon and cool.
- STEP 3
Mix the butter into the biscuits and press down firmly in the base of the tin with the back of a spoon. Chill while you make the topping.
- STEP 4
Whisk together the mascarpone, cornflour, eggs and remaining sugar until smooth. Fold in the rhubarb for a swirl effect and pour into the tin.
- STEP 5
Bake for 60â75 minutes or until pale golden and set. Leave to cool in the tin. Serve drizzled with the reserved rhubarb juice.