Toss rhubarb, strawberries, and cornstarch in a saucepan. Add sugar, red wine vinegar, and salt. Cook until the mixture is jammy and thick, about 10–12 minutes. Let it cool while you prepare the crust.

Preheat your oven to 325°F (160°C). Coat an 8×8 inch baking pan with nonstick spray and line it with parchment paper for easy removal later.

Pulse the Triscuits into fine crumbs, then mix with melted butter and sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom of the pan and bake for 30–35 minutes, until golden. Remove and let it cool completely.

In a mixing bowl, blend cream cheese, sugar, Greek yogurt, and salt until the mixture is smooth and creamy. Beat in the eggs and vanilla extract until fully incorporated.

Pour the cream cheese mixture over the cooled crust, then swirl in the cooled fruit compote to create beautiful patterns. Drop spoonfuls of orange marmalade over the top for added flavor.

Bake the bars until mostly set, about 25–30 minutes, keeping an eye on them to avoid over-baking. They should have a slight jiggle in the center. Once done, cool them at room temperature, then refrigerate for at least 6 hours before slicing into 9 bars.