Rhubarb Syrup

• 100 ml water
• 200 g sugar
• 100 g

Boil the water and sugar for 5 minutes then add the chopped rhubarb. Simmer for 5 minutes, remove from the heat and pass through a fine sieve.

The syrup should be sticky so cook for a further few minutes if necessary.

Cool and then pour on top of the cheesecake before the syrup sets.