Rhubarb Cheese Tartlet
Rinse, trim and dice rhubarb. Boil rhubarb and sugar over medium heat for 4-5 minutes. Remove from heat and let cool.
Soak gelatine in cold water, squeeze out and dissolve in warm rhubarb, then let cool. Combine quark, cream cheese, lemon juice and sugar, then stir in rhubarb compote. Beat cream until stiff, then fold into rhubarb mixture.
Place a rice cake onto a plate, cover with a cake ring and top with rhubarb mixture. Chill for about 4 hours.
Knead marzipan, powdered sugar and food coloring (mixture should be pink). Thinly roll out and form small roses. Remove cake rings, dust with powdered sugar and serve garnished with one marzipan rose.