Start by cutting the cleaned rhubarb into smaller pieces. (IMPORTANT: Do NOT add any of the leaves as they are toxic and unsafe to eat). Add the rhubarb, granulated sugar and lemon juice to a saucepan and heat it up until the rhubarb starts to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and with a rubber spatula mash down rhubarb.

Let it simmer for 10-12 minutes or until the rhubarb compote has thickened. Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens.

Pour the compote into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until room temperature or colder. It takes about 1 hour.

Cut the rhubarb into smaller pieces. Place the sugar, water and rhubarb in a small saucepan over high heat until the sugar dissolves and it starts to boil.

Turn down the heat to a simmer and let it simmer for 3 minutes.

Turn off the heat, add the vanilla bean paste, stirring it in, and then let it sit for 10 minutes.

Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the rhubarb pieces. Let the syrup cool down to room temperature.

To a heat proof mixing bowl, add granulated sugar, egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.

Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and the sugar has mostly dissolved.

Take it off the heat and dry the bowl. Add the mascarpone and continuing with the hand whisk, whisk it together until just combined and no lumps appear.

In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.

Use a serving dish that's 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) or anything similar in that size.

Dip the lady fingers into the rhubarb syrup twice on each side.

Lay the lady fingers in a layer in the serving dish. Add half of the mascarpone cream and even it out into an even layer. Then gently dollop half of the rhubarb compote over the mascarpone cream, a gently even it out. Repeat the process, except the last half of the rhubarb compote.

Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.

Once ready to serve, add the remaining rhubarb compote on top of the tiramisu and it’s ready to be enjoyed.