Instructions: Mix together 6 cups chopped rhubarb with 1 and 1/4 cups sugar cook for 15 or 20 minutes stirring frequently then allow to cool.

In shallow pan, stir together orange juice and 1/4 cup of the orange liqueur. Dip 1/2 of the ladyfingers into orange juice mixture (about 19) and arrange in a single layer in a 13 x 9 inch baking dish. Set aside. In deep bowl, whip cream and slowly add sugar. Stir remaining orange liqueur into mascarpone cheese, then fold whipped cream into mascarpone cheese mix. Spread rhubarb sauce over ladyfingers in baking dish and top with 1/2 the mascarpone cheese mix. Dip remaining ladyfingers in juice mix and arrange on top of mascarpone mix, then spread ladyfingers with remaining cheese/cream mix. Cover and refrigerate for 4 to 48 hours.

Chefs Notes: Use your favorite sugar substitute and fat free whipped topping, if you must.

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