Wash the rhubarb and cut into pieces.
Halve the orange and squeeze out the juice.
Put the rhubarb, orange juice, 100 ml water and sugar in a saucepan and cook for about 10 minutes, stirring occasionally.
Put the rhubarb compote in a container and puree.
Squeeze out the gelatine and dissolve it in the hot rhubarb compote.
Put the mixture in glasses and chill for 2 hours.
In the meantime, prepare Paradise Cream according to the instructions on the packet.
Pour over the rhubarb mixture and refrigerate for 15 minutes.
Take glasses out of the refrigerator and serve sprinkled with chocolate flakes.