You will need a 900g bunch of rhubarb for this recipe. Biscuit base can be made up to one day ahead. Keep, covered, in the fridge. You will need to buy 2 x 300ml carton of cream.
250g packet Arnott’s Granita Biscuits
100g unsalted butter, melted
500g rhubarb stalks, trimmed
1∕3 cup caster sugar
1⁄4 cup water
1 tsp vanilla bean paste
180g block white cooking chocolate, chopped
1 1⁄2 cups thickened cream
Grease a 24cm round loose-base flan tin. Place on a tray.
2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared tin. Refrigerate while preparing filling.
3 To make filling, place chocolate and 1∕3 cup of the cream in a large, heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until smooth. Remove bowl. Refrigerate until cold and thickened.
4 Beat remaining cream in a small bowl of an electric mixer until soft peaks form. Gently fold half the cream into chocolate mixture until combined. Fold in remaining cream.
5 Spoon into biscuit case. Spread evenly. Refrigerate for 6 hours, or overnight until firm.
6 Rinse rhubarb under cold water. Cut into 2cm lengths. Place in a large roasting pan lined with baking paper. Add sugar, water and vanilla. Toss to coat. Arrange in a single layer.
7 Cook in a hot oven (200C) for about 8 to 10 minutes, or until just tender. Do not stir. Remove from oven. Cool rhubarb in pan.
8 Arrange half the rhubarb over filling. Drizzle with syrup from pan. Serve with remaining rhubarb.