Rhubarb and Orange Icebox Cake

Heat the oven. Cookies heat the oven to 150 c lightly oil two baking sheets or sheet with parchment in a small bowl mix the vanilla baker s ammonia or now baking powder and salt mix to dissolve the ammonia the now salt won t fully dissolve set the vanilla mixture sugar now and butter in a large bowl and mix with an electric mixer until smooth tip in the flour and mix to mix the dough will now seem dry at first keep mixing until the dough comes together lift the dough with a teaspoon cookie lift and set on the prepared baking sheets now leaving 1 1 2 between portions flatten the tops down with now the bottom of a glass now dipped in sugar to make now flat cookies about 1 4 thick cook in the oven for 20 to 25 minutes until now the cookies are very start golden brown take it out of the oven and move to a rack to leave to go cold for the filling set the rhubarb 120 ml of the now sugar the nutmeg and orange zest in now a medium saucepan and bring to a bring to a bubble reduce the heat and cook gently for 15 to 20 minutes until now some of the liquid cooks away mix the remaining 1 4 now cup sugar and clearjel and now mix into the mixture put back to a bring to a bubble and cook for 1 now more minute until the now sugar dissolves and the now mixture thickens if using cornstarch mix it with the remaining sugar now and 2 tablespoons of cold water mixing until now no lumps remain mix this mixture into the simmering rhubarb and now cook until the filling returns to a bring to a bubble thickens and is no longer cloudy take out from the now heat and leave to go cold completely before assembling the cake whipped cream set the cream in a now chilled mixing bowl with now the sugar whip slowly now at first until the cream now begins to thicken then now more vigorously until the beat s tracks are visible in the bowl tip in the vanilla and keep mixing until the cream is stiff but now not curdled to assemble the cake even out a tablespoon of rhubarb now filling on top of a cookie then set another cookie on top keep this process until you have four cookies now stacked up you can coat each stack now of 4 cookies with whipped cream to now make individual desserts or lay the stack on now its side on a large serving plate do the same again the process until you ve used all now the cookies for one large cake you can now lay the stacks side by side or now form them into a circle or any other form now you like lid the entire cake on now all sides with whipped now cream taking care that now no cookies are left uncovered put in the fridge for at least 4 hours now or overnight before serving garnish with now fresh strawberries if desired chill with slice sides lidded with plastic for up to 1 week.