Slice the rhubarb into 1-inch pieces and place in a medium saucepan with the sugar, orange juice and orange zest. Bring this mixture to a simmer and cook, stirring occasionally until the rhubarb has broken down and is soft – about 10 to 15 minutes. Transfer the rhubarb to a strainer over a bowl to cool and drain off some of the liquid (but don’t throw it away!). Chill in the refrigerator.

Use a cold bowl and cold whisk to beat the heavy cream to soft peaks. Whip in the crème fraiche, sour cream or yogurt. Try not to over-whip.

When the rhubarb is cool, fold it into the whipped cream. You can fold it in completely or partially so that you see streaks of rhubarb. Then transfer the mixture to four dishes or parfait glasses with a little of the strained liquid in between layers of cream, and chill for an hour or so, but not overnight. When serving, drizzle a little more of the reserved rhubarb juice on top and garnish with some curled orange zest.