Make the Rhubarb compote with this recipe

Only add 1 cup of Strawberries. Puree sauce

FIll a nice wine glass or goblet with the sauce leaving a space at the top fo the Quarkschaum.

or Ramekins or bowls
(Note: I didn't get a shot of putting the sauce in the ramekins before putting on the Quarkschaum).

If you don't have quark you can make a similar filling by rinsing cottage cheese. Do enough to make 1/2 cup.

Puree cheese in blender or push through strainer.

4. Place milk in a stainless bowl that will fit on top of a 1 quart pan of simmering water. Split the vanilla bean and scrape out the vanilla seeds with a knife.

Place seeds and vanilla pod in the milk and heat over double boiler for a few minutes to extract flavor into the milk. Then remove the pod.

Add 1/4 cup of the powdered sugar to the egg yolks in another bowl and blend in.

Add this to the milk and cook for about 5 minutes over simmering water till thickened.

Here is what the texture will look like.
(click picture to enlarge)

Add the salt and cream of tartar to the egg whites and whip with electric beater till frothy. Then add the reserved powdered sugar 2 tablespoons at a time as you continue to whip until stiff.

Fold in the quark or pureed cottage cheese Fold in the quark or pureed cottage cheese into the egg and milk custard

Fold in the stiff beaten egg whites.

Put Quarkschaum on top of the compote. I brown the quarkschaum here with a blow torch.

It also works well to put in nice looking oven proof dessert bowls or ramekins. Bake for 10-15 minutes on 400 degrees till it starts to lightly brown. Then turn on the broiler and keep oven door open so you can watch, to add a deeper browning on top. It browns fast.