ready in 1 hr 30 min.
1 Cutting board, 1 Small knife, 1 Peeler, 1 Salad bowl, 1 Kitchen shears, 1 kleine Bowl, 1 Teaspoon, 1 Tablespoon, 1 Whisk, 1 Salad server
Sort, wash and hull the strawberries. Wash and peel the rhubarb and cut into pieces. Put the rhubarb into a pan with the strawberry syrup and water and cook until soft. Slice the strawberries and mix with the rhubarb and approximately half of the sugar. Line a dish with 1/3 of the sponge fingers, sprinkle with 2 cl orange liqueur and spread 1/3 of the strawberry mixture on top. Mix the mascarpone with the quark and the rest of the sugar and spread 1/3 of the mixture on top of the strawberry layer. Repeat the process twice, finishing with mascarpone cream. Smooth the top and cover with a layer of sliced strawberries, overlapping them neatly. Scatter with pistachios. Chill for at least 1 hour. Cut into pieces and serve.