Rhubarb with Cream in Glass
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon and mix in a bowl with cornstarch.
Rinse rhubarb, trim and cut diagonally into 2-3 cm (approximately 1 inch) long pieces. Add rhubarb to a saucepan. Add orange juice, 50 grams (approximately 2 ounces) sugar and liqueur to the saucepan, stir and bring to a boil. Reduce heat and simmer for about 5 minutes. Add cornstarch mixture while stirring. Remove from the heat and let cool.
Mix mascarpone in a bowl with quark and remaining sugar.
Spoon rhubarb compote into 4 glasses, cover with mascarpone cream and serve garnished with lemon zest.