Step 1

Cut off the woody ends of rhubarb, then chop into approx. 4 cm / 1 ½-in. sticks. Thinly slice ginger.

Step 2

Preheat the oven to 180ºC/360ºF. In a small baking dish, mix rhubarb, ginger, orange zest, some sugar, and a pinch of salt, then arrange into a single layer. Let sit for approx. 15 min., or longer if you have time, until some juices are released.

Step 3

Transfer rhubarb to the oven and roast for approx. 20 min., until the rhubarb has softened and formed a syrup texture. Remove from the oven and let cool. In the meantime, toast pistachios in a dry frying pan and roughly chop.

Step 4

Use a hand mixer with beaters to whip heavy cream and vanilla extract in a large bowl, until soft peaks form, then add remaining sugar, beat until stiff. Gently fold in the quark. Add whipped cream and rhubarb to serving glasses or arrange on plates. Garnish with chopped pistachios. Serve immediately and enjoy!