Wash and clean the strawberries and cut into small cubes. Clean the rhubarb and cut into small cubes. Caramelise 50 g sugar in a small pot, add half the strawberries and half the rhubarb. Let it boil down for about 5 minutes, add the rest of the strawberries and rhubarb and let it simmer again for about 1 minute. Fill the compote into a bowl, let it cool down and put it in a cool place
Mix orange juice and liqueur. Spread the lady fingers side by side on the bottom of a casserole dish and sprinkle with orange juice
Mix mascarpone, vanillin sugar, 125 g sugar and quark. Spread the cream on the lady fingers, add the strawberry-rhubarb compote to the cream and chill for about 2 hours. Chop the pistachios and sprinkle over the tiramisu before serving
Waiting time 2-3 hours