Place the strawberries, rhubarb, sugar, lemon zest, lemon juice and 1 tsp of vanilla extract into a saucepan. Bring to a gently bubble, then turn down the heat and simmer gently for 10-12 minutes until the rhubarb softens.
Stir the gelatine into the strawberry and rhubarb mixture until completely dissolved, then turn off the heat and leave to cool until only slightly warm (try not to leave longer than this, as it may start to set).
Next, place the biscuit crumbs into a bowl and mix in the melted butter until thoroughly combined.
Spoon into a 20cm x 20cm baking dish that has been lined with clingfilm and use the back of a spoon to pack it down tightly. Place in the fridge whilst you start on the next layer.
Add the cream to a large bowl and whisk with an electric whisk, until the cream holds its shape.
Add the cream cheese, icing sugar, the remaining 1 tsp of vanilla extract and a pinch of salt, then whisk again until combined.
Take the biscuit base out of the refrigerator and spread this layer on top. Put back in the fridge to chill until the strawberry & rhubarb mixture has cooled.
Once cooled, spoon the strawberry &rhubarb mixture onto the cheesecake base, spread to ensure even coverage and place back in the fridge for 2 hours to set.
When ready to serve, remove from the dish and slice into 16 pieces. Sprinkle on the lime zest and serve.
Can I make it gluten free?
Yes! Replace the digestive biscuits with gluten free digestives.
Can I make it ahead?
Yes, you can make this dessert, then cover and refrigerate for up to 2 days.
Will it freeze?
No, this dessert won't freeze well.Nutritional Information is per cheesecake bar