• Heat the oven to 190C

To make the base

• Put the butter, demerara sugar and golden syrup in a saucepan and heat slowly heat, stirring occasionally, until the butter has melted, and the mixture is combined.
• Add the Hamlyns Scottish Porridge Oats and mix thoroughly. Press the mixture into 20 cm square baking tin lined with baking parchment.
• Put the baking tin with the oatmeal mixture and cook for 10 minutes.
• Remove the tin with the oatmeal base from the oven and set aside to cool.

To roast the rhubarb

• Wash the rhubarb and slice into 1cm pieces, place in a single layer in a non-metal ovenproof dish, sprinkle over 40 g caster sugar.
• Check the rhubarb after 10 minutes. If it is tender, a knife should slip easily into each piece of rhubarb, if not ready put it back in the oven for another 3 minutes and test again. Remove from the oven and leave to cool.
• Once cooled, set aside half the rhubarb pieces. then puree the remaining rhubarb in a blender or push it through a sieve, set aside.

To make the cheesecake

• Reduce the oven temperature to 160C
• Beat the cream cheese and the sugar together, add the vanilla extract, lemon juice, and beaten eggs and beat on low speed until combined.
• Pour half the cream cheese mixture over the oatmeal base.
• Spoon the roasted rhubarb pieces evenly across the cream cheese mixture.
• Pour the other half of the cream cheese mixture over the rhubarb.
• Gently place spoonful’s of the rhubarb puree on top of the cream cheese mixture, use a skewer to swirl the puree.
• Bake for 30 – 35 minutes. Check after 25 minutes and if the cheesecake is browning too much on top, place a piece of foil loosely over the cake tin and continue baking until the cheesecake is set.
• Remove from the oven and cool on a wire rack for about an hour.
• Refrigerate for at least 2 hours or overnight and then cut into squares.