Creamy Rhubarb Dessert

• 16 thin stalks rhubarb
• 1/2 cup caster sugar
• 1 tablespoon water
• 250g tub light cream cheese
• extra 1/2 cup caster sugar
• 3/4 cup thickened light cream
• 2 teaspoons finely grated orange rind
• 2 teaspoons gelatine
• extra 1 tablespoon water
• 1/4 cup fresh orange juice

Wash rhubarb under running water and scrub away any dirt. Cut away any leaves and white stalk. Cut rhubarb into 3cm pieces and place it in a medium pan with sugar and water. Stir over heat until sugar is dissolved. Bring to boil, then simmer, covered for 10 minutes or until mixture has thickened. Transfer to a medium heatproof bowl. Refrigerate until cool.

Sprinkle gelatine over extra water in a small heatproof jug. Stand jug in a pan of simmering water and stir over heat until gelatine is dissolved. Remove from heat and stir in orange juice.

Beat cream cheese and extra sugar in a small bowl with an electric mixer until smooth. Add cream and orange rind, beat until well combined. Then beat warm gelatine mixture into cream cheese mixture until combined. Divide cooled rhubarb mixture evenly among eight serving glasses (3/4 cup capacity). Then divide cream cheese mixture evenly over rhubarb in glasses. Refrigerate for about 3 hours or until set.

Serve desserts decorated with fresh orange segments.