1 Measuring cups, 1 Pot, 1 Mixing bowl, 2 Bowls, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Small knife, 1 Hand mixer, 1 deep bowl, 1 Wooden spoon, 1 Whisk, 1 Small pot
1 Rinse rhubarb, remove any strings with a sharp knife and cut into pieces (about 2-3 cm)(approximately 3/4 to 1 inch). Mix rhubarb with the brown sugar in a pot, add cinnamon stick and let stand 5 minutes.
2 Bring rhubarb mixture to a boil and cook over medium heat, stirring occasionally, until rhubarb is softened, about 5 minutes. Place in a bowl and let cool completely. Remove cinnamon stick.
3 Soak gelatin in a bowl of cold water until softened, about 5 minutes. In a mixing bowl, beat together the buttermilk, instant pudding powder, powdered sugar and apple juice with a hand mixer.
4 Transfer the softened gelatin to another pot and heat, stirring to dissolve. Quickly stir gelatin into the buttermilk mixture.
5 Refrigerate the buttermilk mixture until it starts to set, 10-15 minutes. Beat whipping cream until stiff peaks form and fold into the buttermilk mixture.
6 Layer the buttermilk cream and rhubarb in dessert bowls or glasses and refrigerate for at least 2 hours before serving.