For the base:
First a crumble mix needs to be made for the base.
Knead the butter into the dry ingredients until breadcrumb texture.
Bake at 170˚ mixing every 5 minutes until golden brown.
Once the crumble mixture is cooked, mix with 37g of melted butter and place in a lined ring for the base of the cheesecake.
For the mix:
Soak the gelatine leaves in cold water. In a small pan, add the lemon zest, vanilla seeds and 50ml cream and heat over a low heat. Then add the squeezed out gelatine until it is melted.
Whip the cream till it is semi-whipped and leave to one side.
In a mixing bowl, beat the cream cheese, crowdie and icing sugar until smooth. Add the cream and lemon mix and beat until the mixture is smooth and mixed through completely.
Fold this mixture into the semi-whipped cream then pour onto the base and chill until set.
Poached Rhubarb:
Boil sugar, water, lemon thyme and orange skin. Reduce the heat so the liquid is approx. 75˚C, no higher than 80˚C. Place the rhubarb into the liquid and allow to gently poach. Depending on the rhubarb this can take 20-30 minutes. Check every 5 minutes with the tip of a knife to chek if its cooked. There should be a slight 'al dente' texture. Chill.
Rhubarb Consommé:
Place the ingredients in a bowl and wrap tightly in cling film. Place over a pan of simmering water. Allow the fruit to soften and the rhubarb juice will come out from the fruit. This may take 1 hour but its worth the wait. Pass the contents through a cheese cloth or an old tea towel. Chill and add a dash of lemon juice
(for the jelly)
2 leaves of gelatine and half a pint of consommé