Instructions: Cut the rhubarb into lengths.

Put the sugar 5 tbsp of water vanilla pod and lemon juice into a pan bring to a boil and stir until the sugar has dissolved.

Bubble gently for 5 minutes then add the rhubarb and turn to coat with syrup.

Simmer for about 2 minutes.

Do not stir.

Cover with a lid turn off the heat and leave to cool the rhubarb will continue to cook and remain whole.

Meanwhile butter the base of a 20cm springform tin and line with greaseproof paper then prepare the shortbread base: mix the first four ingredients together add to the flour and work to a smooth dough.

Chill for 20 minutes.

Place the base of the springform tin on the work surface and roll out the shortbread mix on top.

Trim around the base with a knife and discard excess pastry.

Assemble the tin and bake for 20 minutes in an oven preheated to 150C/300F/Gas Mark 2 until half cooked.

Leave to cool.

Turn the oven down to 140C/275F/ Gas Mark 1. Combine the cheese with the yolks and lemon zest. Beat the egg whites until stiff then gradually beat in the sugar and flour.

Fold the egg white mixture into the cheese mixture and spoon over the partcooked pastry base in the tin.

Add a few lengths of rhubarb and bake on the middle shelf of the oven for about an hour or until firm to the touch.

Leave to cool then top with a stack of rhubarb and a few mint leaves dusted with icing sugar.

Serve.

This is one for the girls: its made from lowfat cheese. Guys will probably want double cream with theirs

Serves 6

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