Strawberry-Rhubarb Trifle

1/2 pound rhubarb, cut into 1/2-inch pieces (2 cups)
1 cup sugar
1/4 cup orange juice
2 cups sliced strawberries
2 packages (4-serving size each) tapioca or vanilla pudding and pie filling mix (not instant)
2 1/2 cups milk
2 cups frozen (thawed) whipped topping
1 package (16 ounces) frozen pound cake loaf
1/2 cup orange marmalade
1 cup medium-size whole strawberries, if desired
Shredded orange peel, if desired

Mix rhubarb, sugar and orange juice in 2-quart saucepan. Heat to boiling over medium heat; reduce heat to low. Cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.

While rhubarb mixture is cooling, mix pudding mix and milk in 2-quart saucepan. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Refrigerate at least 2 hours until chilled. Fold in whipped topping. Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.

Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover and refrigerate at least 2 hours until chilled. Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator. Makes 12 servings