For the rhubarb filling:
400g rhubarb, chopped
120g Tate & Lyle Golden Caster Sugar
For the biscuit base:
200g digestive biscuits, crushed
90g unsalted butter, melted
For the cheesecake filling:
600g cream cheese
80g Tate & Lyle Icing Sugar
1 tsp vanilla
240ml double cream