1 lb. Rhubarb
2 Tblspoons orange juice
Grated rind of 1 orange
300ml tub half fat Extra thick cream
400g Soft cheese
1 Sachet Geletine powder
1 Tablespoon Caster sugar
Heat oven to 170 deg. and lightly grease 8" loose bottom cake tin.
Cook rhubarb with one tblspoon of white caster sugar and 2 tblspoons of orange juice until the rhubard has turned to pulp. Drain off liquid and keep.
Crush ginger biscuits, mix with melted butter and tblspoon of sugar . Press into cake tin base, bake for 8 minutes. Leave to cool. Melt geletine with the rhubarb juice. Mix cream, cream cheese, rind and sugar with cooled geletine, sugar and rhubarb. Pour onto base.Leave to set.