Baked Rhubarb Cheesecake

Forced rhubarb, from specialist growers in Yorkshire, is grown in the dark because this keeps the stem delicately pink and tender.

Preparation

Crush the digestive biscuits. Melt the butter. Cut the forced rhubarb into 5cm lengths. Sift the cornflour.

1 Butter one 20cm spring-form tin per cheesecake being made.
2 Mix the biscuits and butter together and press firmly into the base of the tin; leave to chill.
3 Gently heat the rhubarb with four-fifths of the sugar in a saucepan for 5 minutes until tender. Leave to cool.
4 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
5 Beat together the remaining ingredients until smooth and pour into the tin. Swirl the rhubarb into the top and bake for 30-35 minutes.
6 Turn off the oven and leave to cool with the door slightly open. Chill for 2 hours before serving.