Easy way to make from scratch:-
ginger biscuits smashed up and add a little stem ginger chopped up, melt some butter mix into the ginger crumbs.
Put some of this into individual ramakins press down. This will be your base.
Take tub of curd cheese, add spoon of unrefined sugar and a teaspoon of vanilla essence.
place some in each ramekin.
I've also mixed ricotta/full fat cream cheese
cover with clingfilm, leave in fridge to chill
cook rhubarb with a little sugar and I have added little ginger preserve occasionally.
I like it caramelised in oven as the grill doesn't work.
When ready to serve Delia recommends 45min in freezer before turning out of dish. I have done this but also eaten from dish:) Spoon a little rhubarb over top
BW have turned off the word comments verification. Didn't realise it did that because of course I don't (usually) comment on my own blog:)
Grandsons in bed, think a glass of wine is in order