Tiramisu with rhubarb, strawberries, and mascarpone

Preheat the oven to 180°C. Wash the rhubarb (you don't need to peel red rhubarb), trim the ends, and cut it into pieces. Line a baking sheet with parchment paper and arrange the rhubarb on it. Cut 1 vanilla pod lengthwise, scrape out the seeds, and mix them with the brown sugar. Sprinkle this over the rhubarb and add the scraped vanilla pods. Bake for about 30 minutes in the oven until the rhubarb is tender. Let it cool.

Cut 1 vanilla pod lengthwise, scrape out the seeds, and mix them with the mascarpone, agave syrup, 1 tbsp finely grated orange zest, and the juice of 0.5 orange. Whip the cream lightly until it reaches yogurt thickness and fold it into the mascarpone.

Break the butter cookies into large pieces. Remove the stems from the strawberries and cut them in half. Distribute more than half of the strawberries over the bottom of 6 glasses. Add the rhubarb, the cookies, and the cream. Finish with the remaining strawberries and serve.