Prepare the compote:
In a heavy-bottom saucepan, add the rhubarb, raspberries, sugar and lemon juice and cook on low heat. the rhubarb will soften and release its juices. Stir the mixture and let the fruit break down. In around 15 minutes, the juices would have thickened. Turn off the heat and let the cool to room temperature. Using a sieve, strain the compote if you prefer to have a smoother compote. If not, just give it a good whisk and use it as is.
Prepare the whipped cream:
In the bowl of a stand mixer of hand-held mixer, beat the whipped cream until it is stiff. Set this aside. In a large bowl combine cream cheese and sugar. Using your mixer, beat until smooth, then fold in the whipped cream untill well combined.
Transfer the whipped cream into a piping bag, and pipe in the mixture into a serving glass. Spoon over the compote and top with raspberries. Keep it in the fridge intill ready to serve.