Begin by chopping the rhubarb into roughly one-inch pieces and putting them into a medium saucepan.
To the rhubarb add the sugar, orange zest and orange juice.
Cook over medium heat for about 4-5 minutes, stirring occasionally.
Remove the mixture from the heat and smoosh it up a little bit with a potato masher or other good smashing utensil. Give it a taste. If it isn't quite as sweet as you like, add in more sugar one tablespoon at a time and stir thoroughly until it is dissolved.
Optional: add red food coloring of your choice until you get that lovely pink color.
Allow the rhubarb mixture to cool completely to room temperature.
In a medium sized bowl, pour in the cream, the powdered sugar, and vanilla.
Whip until stiff peaks form, which will take about five minutes.
Next, take the rhubarb mixture and spread it out evenly across the top of the whipped cream.
Using a spatula, fold in the rhubarb mixture gently, so you get beautiful streaks of rhubarb among the white.
Chill in the fridge for two hours for a soft texture, or in the freezer for four hours to get more of a sorbet.
​Keep in the fridge or freezer and use within a few days.
