MAY 30 • 2024 | 37

sugar and salt stand until
slightly juicy, 20 minutes.
Add the zest and
ginger and cook over
moderate heat, stirring
occasionally, until the
rhubarb is tender, about
15 minutes. Add the
vanilla, St. Germain and
raspberries, and cook
until slightly thickened,
about 5 minutes.
Transfer the compote to
a bowl and let cool.
Streusel: Preheat
the oven to 350°. Line
a baking sheet with
parchment paper. In a
bowl, using an electric
mixer, beat the butter,
sugar and lemon juice
until fluffy. Beat in the
graham cracker crumbs,
flour, salt and cinnamon.
Scatter the streusel onto
the baking sheet and
freeze for 10 minutes.
Bake the streusel for
about 20 minutes, until
fragrant, golden and
firm. Let cool completely,
then crumble the
streusel.
To Serve: Run a
thin knife around the
cheesecake(s) and invert
them onto plates. Spoon
the compote on top and
garnish with the streusel
crumbs.
Cheesecake(s) and
compote may be
made a day ahead and
refrigerated overnight.
Streusel may be stored
at room temperature for
several days or frozen.

Dr. Joelle Abramowitz works as

an economist at the University

of Michigan’s Institute for Social

Research and also writes about

food and life.