Beat in mixer with paddle attachment the cream cheese, sugar and vanilla. Add the egg and then the cream.
2
Step 2
Place the mixture into circles onbaking parchment paper on a pan and put into the oven at 120°C for 10-15 minutes until set/wobbly, then place in fridge.
3
Step 3
Mix all oat crumble ingredients by hand, place on tray with baking parchment paper. Bake for six minutes, stir and then another four minutes until slightly golden.
4
Step 4
Put three pieces of gelatin into bowl with cold water to soak.
5
Step 5
Cut on a diagonal the rhubarb into bits, place on tray, top with sugar, cover with foil and bake until soft (make sure it’s not mushy).
6
Step 6
Combine rhubarb juice with gelatin, put in syphon and blast chill.