I had what I thought was a very original concept—to make tiramisu with a strawberry-rhubarb filling but... After I made it I checked on Google and there are a few other brilliant cooks who have done it before. My recipe is not exactly the same as any of theirs but the idea is the same. Nevertheless, here’s my not-so-original recipe

Rhubarb Tiramisu—serves 10

3 Packages of Ladyfingers

Rhubarb filling
3 Cups rhubarb sliced into 1/2 inch pieces—about 6 stalks.
1/3-cup sugar
2 Tablespoons water
6 thin slices fresh ginger root
1 cup sliced fresh strawberries+ 1 more tablespoon of sugar

Custard
6 egg yolks (room temperature)
1/2-cup sugar
Pinch of kosher salt
1/2-cup cream

8 ounces mascarpone cheese
8 ounces cream cheese

Topping
1-cup heavy cream
2 Tablespoons confectioners’ sugar
2 Tablespoons reserved rhubarb cooking liquid
Grated white chocolate

Slice the strawberries and mix them with the tablespoon of sugar and set aside. Then, bring the rhubarb to a boil with the water and ginger slices. Turn it down and simmer for about 8—10 minutes, until the rhubarb is soft. Put it into a bowl, mix in the sliced strawberries and let it cool.

For the custard:
Put the egg yolks, sugar and salt into a stainless steel bowl (I used my stand-mixer bowl) Beat the mixture for about 3 minutes until it’s thick and much lighter in color. Stir in the cream.
Put the bowl over a pan of simmering water and cook, very gently, stirring constantly, until the custard reaches 160°.

It took me about 7 minutes. Set it aside to cool. After it is back to room temperature, beat in the mascarpone and the cream cheese. Beat it for about 5 more minutes until it is smooth and thick.

Meanwhile, strain the rhubarb mixture, saving the liquid, and remove the ginger slices.

(Notice the gorgeous color!)
Put the liquid into a wide shallow bowl or a pie plate.

Dip the ladyfingers quickly into the rhubarb liquid and use them to fully line the bottom of a 9X13” glass baking dish. Put them very close together but not overlapping.

Cover that layer with 1/2 of the custard mixture, spreading it as evenly as you can, followed by all of the drained rhubarb. Spread it gently. It’s OK if some of the custard poke through—just be gentle.
Top with another layer of dipped ladyfingers and then the rest of the custard. Put it into the refrigerator to begin to set while you whip the cream, adding the rhubarb towards the end of the whipping process.

Spread the whipped cream on the top and grate on the white chocolate.

Chill for at least 4 hours.

Enjoy!