Chop fresh rhubarb into small pieces. In a medium pot, combine rhubarb, granulated sugar, and orange juice. Cook over medium-low heat, covered, for about 5 minutes.

Uncover and continue cooking, stirring occasionally, until thickened, about 20-30 minutes. Allow to cool to room temperature.

In a saucepan, whisk together corn starch and sugar, then slowly add whole milk while stirring to avoid lumps.

Add egg yolks, sea salt, vanilla bean paste, and ground cardamom. Cook over medium-low heat, whisking constantly until thickened, about 5-7 minutes.

Remove from heat, whisk in softened butter, and strain into a bowl for a smooth texture.

In a separate bowl, add cold heavy whipping cream and a touch of sugar. Whip to medium-stiff peaks, about 3-5 minutes.

Fold whipped cream into cooled cardamom custard in batches, being careful not to deflate the mixture.

In a clear serving dish, layer Nilla wafers, followed by a layer of cardamom custard, then rhubarb compote. Top with fresh raspberries.

Repeat the layering process, finishing with custard and a sprinkle of raspberries.

Cover trifle with plastic wrap and refrigerate for at least 12 hours to meld flavors and soften wafers.

When ready to serve, top with additional fresh raspberries or garnishes and scoop out layers with a serving spoon.