Clean and wash the rhubarb and cut diagonally into 2 cm wide pieces. Melt the sugar and let it caramelize slightly. Deglaze with the liqueur and pour in the juice. Simmer until the sugar has completely dissolved. Add the rhubarb and orange peel. Cover and cook for about 10 minutes. Let the rhubarb cool completely. Whip the cream cheese until creamy and mix with the rhubarb. Let cool down.
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