Put the ginger biscuits into a large clear sandwich bag, re-seal and bash with a rolling pin until formed into crumbs
Melt the dairy free spread and add the ginger biscuit crumbs to the melted butter, stirring until fully coated. Pour into a 9 inch round, greased cake tin and press down with the back of a wooden spoon. Put in the fridge to set.
Cut the rhubarb in to 2 inch pieces and add to an oven proof dish. Add the orange juice and stem ginger in syrup, stir to coat and cover with tin foil. Bake in the oven on a medium heat for 30-45 mins until soft. Leave to cool.
Whisk the coconut cream, cream cheese, icing sugar and vanilla together until smooth.
Spread the cooled rhubarb over the biscuit base and pour the cream cheese mixture over the top. Put back in the fridge for at least 1 hour, until set.