Ginger bread

Start by melting the butter, treacle and syrup in a pan
Combine all other ingredients except the egg into a bowl
Once the syrups have melted add to dry mix and mix well
Finish by beating in the egg
Place in a shallow tray lined with silicone paper
Bake at 170c for 25 minutes

Cheese cake

Start by placing the gelatine in cold water to soak
Then in a kitchen aid using the whisk attachment start to whisk the cream cheese, mascarpone and toasted vanilla together
Once whipped add the double cream and icing sugar.
Remove the gelatine from water and place in a small pan with a 20ml of water gently warm to dissolve the soaked gelatine do not boil.
Once dissolved add two large spoon fulls of the cheese cake mix and whisk in then add this back to the whole mix, place in a piping bag and pipe into desired moulds.

Poached rhubarb

Slice and scrap vanilla pod and place in a pan with the rest of the ingredients, bring to the boil and remove heat allow to cool
Once cool chop your rhubarb to desired size and place in a vacuum pouch cover with liquid and seal.
Place sealed bag(s) into a waterbath at 95c for 6 minutes then refresh into iced water

To assemble

Place the moulded cheesecake in the bottom of a bowl
Garnish with poached rhubarb and gingerbread