1. Simmer the rhubarb in a pan with 4 tbsp water and 80 g sugar for 5 minutes. The rhubarb should be soft but not fall apart. Leave to cool.
2. Mix the quark with the yoghurt, lemon juice, almond liqueur, vanilla and the remaining sugar until smooth.
3. Place the amaretti in a freezer bag and crumble with a rolling pin.
4. Place about three quarters of the crumbs in the bottoms four dessert glasses.
5. Top with the stewed rhubarb and follow with the whipped cream. Garnish with the reserved sponge crumbs before serving.
Tip: The trifles can be chilled before serving as well.
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