Preheat the oven to 200 ̊C, gas mark 6. In a baking tin, lay the rhubarb in a single layer and drizzle over 2 tbsp maple syrup. Bake for 12 minutes, until soft; leave to cool in the tin.
Meanwhile, crush the digestive biscuits into fine crumbs – use a food processor or bash in a sandwich bag with a rolling pin – and mix with the butter. Divide between 4 ramekins or glasses, lightly pressing down with the back of a spoon.
Whip together the double cream, soft cheese and remaining 2 tbsp maple syrup until soft peaks form. Spoon over the biscuit bases, top each with the cooled rhubarb and some of the cooking juices, then serve.