Step 1: Place the rhubarb, orange rind, orange juice and brown sugar ina small pan with a tight-fitting lid. Bring to a gentle simmer with the lid on, then remove the pan from the heat, take the lid off and stir. Depending on the age of the rhubarb, you may only need to stand it in the hot saucepan for a few minutes more to cook it through, but if it needs further cooking, heat over low heat with the lid off for another 3 minutes. Transfer to a bowl and refrigerate, covered, for several hours.

Step 2: Hull strawberries and cut into thin vertical slices. If the strawberries are not as ripe as they could be, drizzle the tiniest bit of vino cotto or balsamic vinegar over them.

Step 3: Fold the creme fraiche and the cream together in a bowl, and then fold in the rhubarb and the grated nutmeg. Chill, covered, for another hour. Fold strawberries in at the last moment. Adjust the flavour if necessary with a squeeze of lemon.