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1
Cut enough rhubarb into 1/4-inch-thick slices to measure 6 cups, reserving remainder for another use.
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2
Cook rhubarb, granulated sugar, and lemon juice in a large heavy saucepan over moderately high heat, stirring occasionally, until rhubarb exudes juices.
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3
Reduce heat and simmer, stirring occasionally, until rhubarb falls apart and is reduced to about 2 cups, 25 to 30 minutes.
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4
Cool to room temperature.
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5
While rhubarb simmers, brush flat side of ladyfingers with kirsch.
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6
Lightly oil mold and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over side.
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7
Line side and bottom of mold with some of ladyfingers, flat sides facing inward and trimming bottom ones to fit snugly.
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8
Beat together cream and confectioners sugar until it just holds stiff peaks.
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9
Spoon half of rhubarb into mold, smoothing top, and spoon half of cream over it, smoothing top.
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10
Cover cream with 1 layer of ladyfingers.
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11
Repeat layering with remaining rhubarb, cream, and ladyfingers.
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12
Fold plastic wrap to cover charlotte and weight with a flat-bottomed dish filled with a 2-lb weight.
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13
Chill charlotte 1 day.
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14
Remove weight and dish.
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15
Unfold plastic wrap and invert a platter over mold.
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16
Invert charlotte onto platter, using plastic wrap to loosen charlotte.
