Preheat oven to 180°C.
Place rhubarb, sugar, orange zest and juice into a baking tray and toss gently to coat the rhubarb. Roast for around 25 minutes until fragrant and the rhubarb is well cooked. Cool slightly.
Tip the all of the rhubarb mixture into TM bowl and add the raspberries. Cook for 5 min/100/speed 1.
Bloom gelatin in the water.
Add bloomed gelatine to the TM bowl and blend 40 sec/speed 5.
Add oils and blend 10 sec/speed 5.
Place the rhubarb mixture into a plastic or glass bowl and cover. Chill completely until well set and cold all the way through.
Place cream and vanilla into TM bowl and beat 20-30 sec/Butterfly until holding stiff peaks.
Add set rhubarb mixture to TM bowl and blend until just combined. DO NOT OVERWHIP or you can have seperation. Divide between serving glasses or bowls, cover and refrigerate until set.
To serve, dust generously with freeze dried raspberry powder and serve with either double cream or mascarpone and fresh raspberries.