Tiramisu with Strawberries, Rhubarb and Pistachios
Rinse rhubarb, peel and cut into slices. Combine with 1 tablespoon of sugar and 2 tablespoons of water in a saucepan and cook for 3 minutes. Set aside and add amaretto, rinsed and hulled strawberries, halved if desired. Stir, season to taste.
Whip cream. Mix mascarpone with vanilla sugar until smooth. Fold in cream.
Crumble ladyfingers and place into 4 dessert glasses. Sprinkle with strawberry-rhubarb liquid, top with half of cream. Spread strawberry mixture and top with remaining cream.
Let stand for 1 hour in a cool place.
Sprinkle with pistachios, serve.