Ingredients

Steps

• Combine the Grand Marnier, orange marmalade, and orange zest in a bowl.
• Whisk the cream and mascarpone together until combined.
• Gently stir the marmalade mixture and 170g of rhubarb into the cream mixture.
• Transfer the mixture into four wine glasses and chill for at least 4 hours.
• Toast the pistachios in a dry frying pan until fragrant and let them cool.
• Garnish each serving with toasted nuts and a drizzle of honey.