4 cups rhubarb (1 pound)
1/2 cup granulated sugar
2 tablespoons water
1 cup strawberries
1 teaspoon granulated sugar

Cream
2 eggs, separated
3 tablespoons granulated sugar
1/2 cup plus 2 tablespoons mascarpone
1/2 cup plus 2 tablespoons cottage cheese
1 teaspoon lemon zest or vanilla extract
Salt

24 ladyfingers (preferably Italian)

Cook rhubarb with sugar and water for 5 minutes.

Slice strawberries. Sprinkle with sugar and let stand 1 hour.

Cream: Beat egg yolks with sugar until light and fluffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla extract. Beat egg whites with dash of salt until stiff and add to cream mixture.

Assembly: Layer bowl with half of ladyfingers and wet them with rhubarb or strawberry juice. Over this, put a layer of rhubarb, a layer of strawberries, half of the cream and then repeat, finishing with cream. Refrigerate for 12 hours. Decorate with strawberries before serving.