Mini burnt cheesecakes with rhubarb and orange compote

Method

1. Heat the oven to 220°C/200°C fan/gas 6. Put the rhubarb in a roasting tin with the zest and juice of 1 orange and the 2 tbsp demerara. Roast for 8 minutes, then cool. Cut the remaining orange into segments over a bowl to catch any juice. Add the segments to the juice, then add the cooled rhubarb and its syrupy juice. Chill.
2. In a large mixing bowl, beat together the cream cheese and sugar, then beat in the eggs one at a time, followed by the double cream. Finally, beat in the flour.
3. Pour the mixture into the tins, then bake for 35 minutes, or until just set
   with a wobble when you touch the top.
4. Leave to cool in the tin for 5 minutes, then unmould and serve warm. Or cool completely, chill for 4 hours and serve at room temperature. Top with the rhubarb, orange segments and any juices to serve.