Topping for (sweet) stilton cheesecake?
I've been meaning to make this recipe for many years, and right now I happen to have most of the ingredients left over from the holidays. However, I am loathe to buy frozen rhubarb for the topping. Any suggestions for another topping I could make, using fresh or dried fruit? I do have some port that I would like to include if possible. Pear compote? I would also consider making a ginger cookie crust, which I saw with another stilton cheesecake recipe that had no topping.
Or should I just buy the frozen fruit and serve as originally intended? I do love rhubarb, I just usually eat it in season only. I can't imagine a compote would suffer much from using frozen fruit though.