Combine the trimmed rhubarb pieces, lemon juice, sugar, and 1.5 tablespoons water in a medium saucepan. Cook over medium heat for 20-30 minutes, stirring occasionally, until the rhubarb breaks down completely and the mixture thickens into a jammy compote. The rhubarb should be soft and the liquid should reduce significantly. Remove from heat and let cool to room temperature—this allows the flavors to develop and makes it easier to layer later.

While the rhubarb cools, beat the softened cream cheese in a large bowl until smooth and fluffy, about 2-3 minutes. Add the sifted icing sugar gradually, mixing well to avoid lumps. Pour in the heavy cream and sour cream, then add the vanilla extract. Beat until the mixture is light, airy, and spreadable. I find sifting the icing sugar beforehand makes a huge difference in texture—no grainy bits in the final cream!

Divide half of the cream cheese mixture from Step 2 among serving glasses or small bowls, using about 1/4 to 1/3 cup per glass. Top each with a generous spoonful of the cooled rhubarb compote from Step 1. Finish with the remaining cream cheese mixture on top, creating a beautiful three-layer effect. I like to leave a little rhubarb visible between layers for visual appeal and flavor pops with each spoonful.