Clean and cut the rhubarb into pieces of approximately 1 cm. In a saucepan, combine the rhubarb, vanilla seeds, the empty vanilla pod, and sugar. Bring it to a boil. Let the rhubarb compote simmer for about 5 minutes with the lid on, stirring occasionally.

Once the rhubarb has cooked down well, the compote is ready. You can adjust the sweetness by adding extra sugar if desired, but I prefer the compote to have a tangy flavor. The mascarpone cream is sweet, and the tartness of the rhubarb compote should provide a fresh contrast to the sweet cream.

After the compote is done, let it cool down and refrigerate.

Separate the eggs into yolks and whites.

Whisk the egg yolks, vanilla seeds, and sugar together until airy. Then, stir in the mascarpone.

Beat the egg whites until stiff peaks form, and gently fold them into the cream without deflating the mixture.

Start by adding a layer of rhubarb compote at the bottom of the glass.

Break the ladyfingers into smaller pieces. Dip the pieces into port wine and place the equivalent of 1 whole ladyfinger on top of the compote.

Add a generous spoonful of mascarpone cream on top.

Repeat the three layers, ending with a layer of mascarpone cream.

Optionally, garnish with some fresh mint and crushed ladyfingers.

It's recommended to refrigerate the desserts for a few hours before serving.