1 pound fresh rhubarb, ends trimmed, cut into 6-inch lengths
3 tablespoons fresh orange juice
1/2 cup (plus 1 tablespoon) sugar
1 cup heavy whipping cream
Soak rhubarb in 8 cups cold water for 20 minutes. Drain rhubarb and pat dry. Cut crosswise into 1/2-inch pieces.
In a medium saucepan, combine the orange juice, 1/2 cup sugar, and pinch of salt. Bring to a boil.
Add prepared rhubarb to the saucepan. Return mixture to a boil and then reduce heat to medium-low. Simmer gently (stirring just a couple of times) for 8-10 minutes, just until rhubarb is tender and starts to break apart. You want some rhubarb pieces remaining, not a total purée. Transfer rhubarb to a bowl and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 24 hours.
When you’re ready to assemble the individual desserts, beat whipping cream with 1 tablespoon sugar until soft peaks form.
To assemble, spoon about 1/4 cup rhubarb mixture into 8-ounce glasses. Top with about 1/4 cup of the whipped cream. Repeat with another layer of rhubarb and whipped cream. Serve immediately or cover with plastic wrap and refrigerate up to 6 hours.
Note: For a lower-fat version, try substituting the whipping cream with low-fat vanilla yogurt and omitting the 1 tablespoon sugar.