For the syllabub
280ml double cream or mascarpone
zest and juice 1 large lemon
3-4 tbsp Grand Marnier or dry sherry or white wine
100g caster sugar
Warm the orange juice in a pan and dissolve the sugar in it. Cut the rhubarb into thumb-length segments and cook in the orange juice with the zest, cardamom and star anise for 8-10 minutes, then cool. Remove the rhubarb and place in a sieve and catch the juices in a bowl. Find the star anise and cardamom and remove.
To make the syllabub, put the cream, lemon zest and juice, alcohol and sugar into a bowl and beat for a few minutes until the mixture becomes thick and light. Put the rhubarb into individual glasses, spoon over some of the syrup, then the syllabub mixture over the top and chill for a few hours before serving