Rhubarb Cheesecakes in a Glass

• 300 g rhubarb, cut into 2.5cm pieces
• 1/3 cup sugar
• 2 x 5 cm strips of lemon rind
• 1/2 cup water
• 1/2 cup crushed biscuit crumbs
• 1/2 cup chopped roasted hazelnuts
• 30 g melted butter
• 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
• Extra roasted hazelnuts, for decoration

1. COMBINE the rhubarb and sugar in a saucepan with the rind and water.
2. Gently simmer until the rhubarb is tender, stirring occasionally.
3. Allow to cool.
4. COMBINE the crumbs with the hazelnuts and butter then spoon a little into the base of 4 serving glasses.
5. Top with some of the rhubarb and a dollop of PHILLY.
6. Repeat the process finishing with the PHILLY.
7. Chill.
8. Decorate with hazelnuts prior to serving.

rhubarb, sugar, lemon rind, water, biscuit crumbs, hazelnuts, butter, philadelphia cream, hazelnuts

Taken from www.kraftrecipes.com/recipes/rhubarb-cheesecakes-in-a-glass-129462.aspx (may not work)