Rhubarb Soup with Cheese Cream

For Soup:
2 big rhubarb stalks
600 ml water
2 tsp cornflour+1 dl cold water
2 dl sugar
For Cream:
250 g soft cheese
2 tbsp sugar
4 tbsp sour cream
1 tsp vanilla sugar
8 digestive biscuits

Chop rhubarb,boil in the water ca 7 min.Add sugar.Add cornflour+water mix.Bring it back to boil for a min.Take it off the heat,cool slightly or completely if you like.
For cream whisk well together cheese & sour cream,vanilla sugar & sugar.Break roughly the biscuits,mix with cream.
Serve in the individual dessert bowls.Pour rhubarb soup over the cream.