Creamy cheese cream with rhubarb compote

1.

Clean and wash the rhubarb, cut in half and cut into small cubes. Mix starch with 2 tablespoons of water. Put the cherry nectar and 75 g sugar in a saucepan. Add the rhubarb and simmer for about 1 minute. Stir in the starch and bring to the boil again, stirring constantly. Put the compote in a bowl and let it cool for approx. 1 hour

2.

In the meantime, soak the gelatine in cold water. Mix the quark, 1–2 tablespoons sugar and lemon juice. Squeeze out the gelatine, dissolve it and stir together 2 tablespoons of quark cream. Stir into the rest of the quark mixture and refrigerate for 5–10 minutes. Whip the cream until stiff, pour in the vanilla sugar. When the quark cream begins to gel, fold in the cream. Fill the cream and quark cream into a piping bag with a perforated nozzle. Layer alternately with the rhubarb compote in glasses and refrigerate for about 30 minutes. Crumble the meringue and sprinkle over the cream

3.

Waiting time approx. 1 1/2 hours