1. Prepare the rhubarb and place in a saucepan with the sugar cloves and orange juice and peel.
  2. Cook lightly for about 15 minutes stirring occasionally, until the rhubarb has reduced to a thick puree.
  3. Add the vanilla extract.
  4. Transfer to a bowl and leave to cool in the fridge.
  5. Whip the cream with the sugar and Grand Marnier.
  6. Fold into the cold rhubarb mixture.
  7. Divide the rhubarb mixture between 6 individual dessert glasses and chill until ready to serve.

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