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Rhubarb Parfait
450g/1lb Young Rhubarb, sliced
240ml/8fl.oz. Water
350g/12oz Sugar
1 tbsp Water
5 Egg Yolks
480ml/16fl.oz. Whipping Cream
Place the rhubarb and 100g/4oz of the sugar in a medium sized saucepan, cover with the water. Cover with a lid and cook gently for 20 minutes, until very tender. Drain the rhubarb, reserving the syrup, and place in a food processor and blend until smooth. Alternatively, pass through a sieve. Taste for sweetness and if necessary, do not use all of the remaining sugar.
In a small saucepan, mix together the required amount of the remaining sugar, the water and the reserved syrup. Cook over a low heat, without stirring for 3-4 minutes, keeping an eye on it and not allowing it to color. In another bowl, beat the egg yolks until thick and creamy. Drizzle the sugar syrup in a thin stream onto the egg yolks, beating constantly, until the mixture is light and fluffy. Mix in the rhubarb puree.
In another bowl, whip the cream then fold into the puree. Transfer to a freezer proof plastic box, cover and freeze for 3-5 hours. Remove from the freezer 2-3 times during this period and beat well with a fork.
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