Tiramisu from Rhubarb and Gingerbread

Before comming to Belgium I didn't even know there was something like Rhubarb as I have never seent them back at home.
When I came here my FIL had retired and he had this veggie/fruit garden near a farm outside the city, I think he had to cycle 7 km from his home to the garden.
But he loved working in the garden. MIL always complained instead of planting some 10 tomato plants he would plant atleast 50 and then in the end it is so much tomatoes that she has to make into a puree and then keep in the freezer etc...
He had so much variety of veggies etc... potatoes, leeks, celery , tomatoes , brussels sprouts ,Rhubarbs the list will go on and on.
But then after some years he got a bit sick even though he fully recovered from it MIL though it was too much for him to keep the garden even though he loved it so much.
I do wish he still had that garden thenI would have had planety of fresh veggies etc and I might even had asked him to plant some exotic Indian veggies.

3 slices of Kuridkoek crumbled up ( this is a kind of ginger bread with spices etc)
250 gm Mascarpone
2 egg yolks ( I used medium eggs)
100 gm fine sugar ( I used 50 gm as we don't like desserts to be too sweet)
2 tablespoon Amaretto Liqueur
100 ml cream
5 to 6 tablespoon Marsala Wine
250 gm Rhubarb
50 gm Vanilla Sugar ( I used 30 gm, as I love the sourness of the rhubarb)

Wash and peel the Rhubarb and cut them into small chubnks.
In a pan add the rhubarb and the vanilla sugar and cook in a medium heat for +/- 10 minutes till they are soft and pulpy. Keep them aside to cool it. (You can do this always the day before and keep them in the fridge)
In a glass bowl add the egg yolks, mascarpone, sugar and amaretto and whisk till they are creamy.
Whipp up the cream to a soft peak and fold the chipped cream to the masacrpone egg mix.

Now to assmemble the tiramisu .
Add few of the crumbled up kruidkoek in to each glasses ( I serve them in individual glassed) add a tablespoon of the Marsala wine on to them making sure they are soaked very good.
Add a thisck layer of the mascarpone cream mix, then add a layer of the cooled rhubarb pulp, then again a layer of mascarpone cream mix. Sprinkle on top few crumbs of the kruidkoek and keep the glasses in the fridge for atleast few hours before you serve them.

I do have step by step pics I will add the later .