This is a real twist on a cheesecake. The Hob Nob and honey base works amazingly well with the creamy vanilla top. The rhubarb cuts through the creaminess of the topping. Serve in ramekins with the compote on the side, though we sometimes do them in buttered steel towers that you twist off just before serving

1 vanilla pod

200ml double cream, whipped until stiff

250g pack of Hob Nobs

50g of unsalted butter

1 teaspoon of clear honey

100g cream cheese, eg. Philadelphia

100g full fat crème fraiche

1 tbsp caster sugar

Grated zest of 1 lime

Juice of 1 lime

400g rhubarb

20g unsalted butter

60-80g caster sugar according to sweetness of rhubarb and your taste

• Slit open the vanilla pod down the centre. Scrape the vanilla seeds into the double cream, and leave to chill.

The compote:

• Wash and strip outer layer off rhubarb. Pat dry. Cut into 4 cm lengths

• Heat butter in frying pan. When hot add the rhubarb and sugar, and ‘fry gently’ until tender, but still holds its shape

• Leave to cool, adding the vanilla pod after you’ve scraped out the seeds

The cheesecake:

• Crush the biscuits with a rolling pin in a clean freezer bag

• Melt the butter with the honey in a saucepan. Add the crumbs and mix well. Line the bottom of 6 ramekins with the honey/Hob Nob mix and press down, and then chill in fridge

• Mix the cream cheese, crème fraiche, sugar, lime zest and lime juice until creamy and smooth in a large bowl

• Fold in the vanilla flavoured double cream

• Spoon over the Hob Nob cheesecake base and chill in the fridge for at least 3 hours to set