Rhubarb peel, cut into pieces. Add 50g sugar, cinnamon and 100ml of water and cook, stirring 5 minutes until the rhubarb is tender.

Raspberries wash, to sort, add the syrup to rhubarb, mix gently, remove from heat and allow to cool.

Strawberries wash, remove leaves, cut into pieces and grind in a blender. Add the cheese, cream and 50g. sugar, stir.

Put the dessert into the glasses in layers alternating strawberry cottage cheese mass with stewed rhubarb. As I was taking the son managed to knock over a container of cottage cheese, so I had on an abbreviated program. The entourage of the country. :-D Cool for 15-20 minutes.