Combine strawberries, rhubarb, sugar and orange juice in a medium saucepan, bring to a boil and then simmer for 10 minutes. Bring to room temperature.
Combine the mascarpone, whipping cream, powdered sugar, vanilla bean seeds and orange zest in an electric mixer. Whip the mixture until it has soft peaks, 1-2 minutes.
In a trifle dish or other clear bowl alternate the strawberry and rhubarb compote with the mascarpone cream and garnish with almond slices and mint. Serve immediately.