Apple and rhubarb tiramisu with quark and sour cream

1.

Clean, wash and cut the rhubarb into pieces. Peel the apple, cut in half, core and cut into wedges. Put 150 ml juice, 75 g sugar, vanilla pulp, rhubarb and apple wedges into a saucepan, bring to the boil and simmer covered for 4–5 minutes. Mix the cornstarch and 4 tablespoons of juice until smooth. Stir into the boiling grits and bring to the boil briefly. Let cool down. Wash the orange and rub dry. Finely grate the orange peel. Halve the orange, squeeze out the juice. Soak gelatin. Mix the sour cream, quark, orange peel and 100 g sugar. Half of thePlace the cookies in a baking dish (9 x 20 cm; 6 cm high). Drizzle with half of the orange juice. Pour grits over it. Squeeze out the gelatine, dissolve it and mix it with approx. 3 tbsp. Then stir into the rest of the cream. Spread half of the cream evenly on top. Press the remaining biscuits into the cream, drizzle with the rest of the orange juice. Pour the rest of the cream over it and smooth it out. Chill the tiramisu for approx. 2 hours. Sprinkle with pistachios

2.

Waiting time approx. 3 hours