Chop rhubarb into small chunks and place in a medium saucepan with granulated sugar and orange juice. Cook on low heat, covered, for about 10 minutes until bubbling. Remove lid and cook for another 5-7 minutes until thickened. Cool completely.

In a separate saucepan, whisk together corn starch and granulated sugar. Gradually add whole milk while whisking. Add egg yolks, fine sea salt, vanilla, and cardamom. Cook on low heat, stirring constantly for 8-10 minutes until thickened. Stir in butter until melted, strain, and cool.

In a large mixing bowl, beat heavy cream and sugar on medium speed for 4-5 minutes until medium stiff peaks form. Fold whipped cream into cooled custard mixture gently until smooth.

Layer Nilla wafers, then custard cream, then rhubarb compote, and fresh raspberries in a trifle dish. Repeat layering until all components are used, finishing with a thick layer of custard. Cover and refrigerate for at least 12 hours.

Before serving, top the final layer with fresh raspberries. Scoop portions into bowls ensuring to include layers of cookie, custard, and fruit. Enjoy!