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.