Chef Jeffery Jake devised this summer dessert for a Farm Stand Chef Walk. Two of its three components can be made a day in advance of serving; any one of the three is delicious on its own, too.

Fromage Blanc Cream: Place the cream and sugar in a clean bowl and whip until stiff peaks form.

Place the fromage blanc in a bowl and stir in about 1/4 of the whipped cream to loosen its consistency. Beat in the Grand Marnier and the zest, then fold in the remaining whipped cream. Refrigerate until serving time.

Orange Sable Cookies: Cream butter and sugar together. Press the hard boiled eggs through a fine tamis or sieve. Add to the creamed butter and sugar. Add the flour and orange zest and beat to combine. Chill the dough for 1 hour.

Position a rack in the middle of the oven and preheat to 350 degrees F.

On a lightly floured surface, roll out the cookie dough into a sheet about 3/8 inch thick. Cut into desired shapes or 3-inch rounds. Transfer to unbuttered cookie sheets and bake until slightly golden, about 15 minutes. Don't overbake. Using a wide spatula, transfer cookies to a wire rack to cool.

Poached Rhubarb: If the rhubarb is not young and tender, peel the stalks. Cut each stalk on the diagonal into 1/2-inch pieces.

In a medium saucepan, combine the champagne, orange juice, and sugar; bring to a simmer over medium-high heat.

Lower the heat to medium and add the Grand Marnier. Add the rhubarb and poach until tender, 15 to 25 minutes. Remove from heat, cool, and then refrigerate. The rhubarb is meant to be served cold.

To assemble the desserts: Place a generous dollop of the fromage blanc on a dessert plate. Top with some of the poached rhubarb and set 1 or 2 orange sable cookies alongside.

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