Softened Rhubarb with Orange Mascarpone Cream

I omitted the Grand Marnier, and forgot to add the cream to the mascarpone mix - which was lovely without it - so whipped and spooned it on top of the dessert instead. Being heavier than the mascarpone layer, the cream sinks in - pipe it on if you want to do it this way, or just don't forget it in the first place.

The orange cream wasn't as orange-y as I'd expected. I used carton orange juice but next time will use fresh oranges and cook some of the grated rind with the rhubarb pulp.

Small almond or pistachio Tuile biscuits (recipe at back of book) are recommended - I sprinkled pistachios on top instead, which worked, but flaked almonds would have been much nicer.