Rhubarb and Strawberry Compote
Rinse and peel rhubarb, cut into 3 cm (approximately 1 inch) long pieces. Rinse and hull strawberries, cut into quarters.
Bring orange juice with sugar to a boil, add rhubarb and simmer for about 2 minutes. Mix cornstarch with a little water. Add to compote and stir. Add strawberries and bring to a boil again, then cool and refrigerate.
Beat cream until stiff, add almond liqueur and orange peel. Mix well.
Serve rhubarb and strawberry compote accompanied by cream.