Cut 250 g rhubarb into 1 inch pieces and place in an oven-proof dish. Add 50 g caster sugar and 2 Tbs fresh orange juice and bake in a
140°C oven for 30 minutes, until the rhubarb is tender. Leave to cool. Crush 150 g digestive biscuits and mix with 60 g melted butter.
Press this into the bottoms of 6 small glasses. Melt 100 g white chocolate. Beat 150 g cream cheese and fold in the melted chocolate.
Lightly whip 150 g double cream until it just forms soft peaks, then fold this into the cream cheese mixture. Spoon this mixture into
the glasses, smooth the surface and chill in the refrigerator for an hour or so. Just before serving, spoon the rhubarb and syrup on
top of the cheesecakes.