For the Rhubarb
- 6-8 stalks rhubarb
- 3/4 cups plus 1 1/2 tablespoons red berry juice concentrate
- 1 vanilla bean pod
- 1 cinnamon stick
- 1 teaspoon cardamom
- 31/3 cups sparkling water
- 1 tablespoon lemon juice
For the Base
- 300 grams oat biscuits
- 2/3 cup unsalted butter, or margarine
For the Filling
- 11/2 cups plus 2 tablespoons cream cheese
- 1/3 cup plus 1 tablespoon granulated sugar
- 1 teaspoon vanilla sugar
- 3 eggs
Marinate the rhubarb a day before baking the pie. Rinse the rhubarb. Peel the stalks only if the skins are thick. Cut the rhubarb stalks diagonally in pieces of roughly 1/2 an inch. Use the above picture as an example.
Add the berry concentrate and spices to a saucepan. Bring to a boil. Add the pieces of rhubarb, sparkling water and lemon juice. Bring to boil and lift the pan aside to cool down. Leave the rhubarb to marinate overnight in a fridge.
Set the oven to 350ºF. Prepare the base: Use a food processor or a crusher to crumble the biscuits. Melt the butter or margarine and add to the crumble. Press the mixture in the bottom and sides of a 10-inch pie dish.
Mix the filling ingredients and pour over the base. Bake the cheesecake pie at the bottom level of the oven for roughly 40 minutes, or until the filling has set. Take the pie out and let it rest.
Before serving, decorate the pie with the drained pieces of rhubarb in sections, arranging as shown in the picture.