Wash rhubarb, roughly peel and cut into pieces. Put in a saucepan with 4 tablespoons of water and the maple syrup. Bring to the boil briefly and simmer gently with the lid on for about 15 minutes over medium heat. Let cool without lid.

In the meantime, wash, clean and halve the strawberries. Roughly crumble the biscuits. Chop the pistachios finely.

First pour some rhubarb puree into the glasses. Top with biscuits. Now stack the halved strawberries into the glass, with the flat surface facing the glass. Fill the space in between with quark. Add some biscuit and rhubarb puree on top of the quark. Put half a strawberry on top and serve sprinkled with pistachios.