Razzle ~ dazzle your guests with this yummy showstopper dessert!

2 cups ~ about 2 pounds rhubarb, cut into 1/2 inch pieces
1 cup sugar or 1 cup
1/4 cup orange juice
2 cups sliced strawberries
2 packages { 4 ~ serving size each (not instant) } tapioca or vanilla pudding and pie filling mix
2 1/2 cups low fat milk
2 cups frozen ~ thawed whipped topping
1 ~ 16 ounce package frozen pound cake loaf 
1/2 cup orange marmalade
1 cup medium ~ size whole strawberries, if desired
1 tablespoon shredded orange peel, if desired


1. Mix rhubarb, sugar and orange juice in 2 ~ quart saucepan. Heat to boiling over medium heat; reduce heat to low. Cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
2. While rhubarb mixture is cooling, mix pudding mix and milk in 2 ~ quart saucepan. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
3. Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2 ~ to 3 ~ quart trifle or serving bowl.
4. Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover and refrigerate at least 2 hours until chilled.
5. Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.