I thought I should update on the rhubarb cheesecake experiment. I didn't manage to get a shot of the whole cheesecake before we made a dent, but we did manage to stop before we ate it all.I used the New York cheesecake recipe out of Sue Lawrence's Book of Baking as a starting point. The changes I made to the recipe, apart from downsizing it, were to use ginger nuts for the base instead of digestives and to add some stewed rhubarb stirred into the cream cheese mix. I used three stewed stalks and a little bit of extra unstewed, just to see if stewing was necessary. I didn't add any vanilla essence or lemon juice/zest.
It turned out to be a successful experiment, the rhubarb gave a fresh taste to the cheesecake that contrasted well with the creaminess of the cream cheese. I found that there was no need to have stewed the rhubarb before stirring it in, and I could have definitely put in more to make it even zingy-er.
So, definitely an experiment that will be tried again. Grow rhubarb, grow.