Start by preparing your rhubarb. Wash it, peel it and cut it into 2 inch.
Place the rhubarb in a saucepan and sprinkle with a little sugar – maybe a tablespoon or so – and add 2-3 tablespoons of water or orange juice, just enough to cover the bottom of the pan.
Put a lid on the pan and very gently steam the rhubarb until soft.
Remove a few whole pieces of rhubarb for decoration and puree the rest.
Taste your puree and add a little more sugar if it is too sharp. Be careful not to add too much, though. You want the rhubarb to cut the richness of the cream.
Next pour the cream into the bowl and whip it with a whisk or hand blender until it stands in soft peaks. (Don’t overwhip or you’ll end up with butter – you just want the cream to hold its shape.)
Now you have two options:
1. carefully fold your pink rhubarb puree into the cream. Blend gently until your cream is streaked with pink. Fill into individual serving glasses or a large decorative dessert bowl and chill.
2. Fill your serving glasses with alternate layers of cream and pink rhubarb before chilling in the fridge.
Either way, top with the whole rhubarb pieces just before serving.