Coconut cheesecake cream with poached rhubarb and orange crumble

Coconut cheesecake cream

250g cream cheese
250g mascarpone
50g castor sugar
250ml double cream
1 teaspoon vanilla extract
50g desiccated coconut
25g icing sugar

Take 125g of the cream and add the vanilla and sugar. Bring to a simmer until sugar has dissolve and add the coconut. Turn off the heat and cool for 30 minutes. Whisk the cream cheese, mascarpone, remaining cream together and add the coconut cream mixture and icing sugar.
Orange Crumble
100g plain flour
80g soft butter
100g castor sugar
Zest 1 orange.
Rub the flour and butter to coarse crumb texture. Add the sugar and orange zest
Spread over a tray lined with parchment paper. Bake for 15 minutes at 180oc or until golden and crisp. Cool and break up into a crumble.

Poached Rhubarb
4 stalks rhubarb, cut into 2cm pieces
500ml local apple juice
250ml water
50g castor sugar
2 tablespoons grenadine

Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or gin and tonic.

Spoon the coconut cream into bowls, make a well in the centre, spoon in some rhubarb and scatter over the crumble.