• Place mixing bowl and whip attachment from electric mixer in refrigerator to chill. Soak rhubarb in ice-cold water for 20 minutes. Drain, pat dry and cut in 2-inch lengths.
• In a non-reactive* saucepan, bring orange juice and 3/4 cup cane juice to a boil. Add rhubarb, return to a boil, then reduce the heat and simmer until the rhubarb is tender. Do not stir the mixture or it will become mushy. Place the berries in a non-reactive* bowl, pour rhubarb mixture over the berries, cool to room temperature, then cover with plastic and refrigerate. This may be done 1 day before needed.
• Split the 1/2 vanilla bean lengthwise and scrape the seeds into the chilled mixing bowl. Add the cream and the rest of the cane juice. Start at slow speed until cream is frothy and gradually increase to medium speed. Whip to soft peaks.

To serve:

• Layer the whipped cream and fruit mixture alternately in a champagne flute or small goblet. Garnish with a sprig of mint.