Pare a few strips of rind off the orange using a potato peeler. Slice each one into very thin strips and blanch: put into a pan of boiling water for 2 minutes. Drain and dry with absorbent kitchen paper and keep covered until required.

Put the rhubarb into a saucepan with 90 ml (6 tbsp) strained orange juice, the redcurrant jelly and honey.

Cover tightly and simmer gently until the fruit is soft and pulpy. Stir occasionally to prevent the rhubarb sticking to the pan. Cool slightly, then rub through a sieve or puree in a blender. Pour into a large bowl and leave to cool.

Whip the cream until standing in soft peaks and fold through the cold fruit puree. Spoon into individual glass dishes, cover and chill well. Decorate with shredded rind. Serve with sponge fingers.