Not much in season in the way of fruit at the moment, Rhubarb and ?????????? well I think that's about it! I found a recipe for cheesecake at the back of a Sunday magazine, as rhubarb cheesecake is beautiful, I wanted to do something a bit different. So I (to my knowledge) invented a fennel cheesecake! And served it with poached rhubarb and saffron syrup. Works really well, the sourness of the rhubarb and the sweetness of the cheesecake and rhubarb.