Rhubarb Recipe - Rhubarb Parfait

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 pur�e.

In another bowl, whip the cream then fold into the pur�e.

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.

Rhubarb Mousse

3/4 c Sugar

1/4 c Water

3 Egg whites, at room temperature

1 pinch Salt

1/8 ts Cream of tartar

1 c Heavy cream

2 tb Raspberry liqueur (or other fruit flavor)

2 c Cooked, drained, pureed rhubarb

Garnish: a handful of strawberries, blackberries, or

raspberries

Cook the sugar and water until it forms a thick syrup (the

temperature should be 238 degrees). Beat the egg

whites and when they foam, add the salt and cream of

tartar, and continue to beat until they start to form soft

peaks. Add in a slow steady stream the hot sugar syrup,

beating constantly, and continue to beat until the mixture

has cooled and is thick. Beat the cream in a separate

bowl until almost stiff, then beat in the liqueur. Fold the

whipped cream into the egg white-sugar syrup mixture

and freeze for 2 hours.

Remove the bowl from the freezer and stir in the pureed

rhubarb. If you are not serving immediately, hold the

mousse in the freezer.

Serve in a glass bowl or in sherbet glasses, decorated

with berries.

Serves 8.

Berry-Rhubarb Summer Pudding

1/2 cup sour cream

1/2 cup whipping cream

2 cups fresh rhubarb sliced into 1/2-inch pieces

1/2 cup sugar

2 cups quartered strawberries

2 cups blackberries or raspberries

1 teaspoon lemon juice

Dash salt

1/2 of a 1-pound loaf of brioche or challah

Fresh berries

For cr�me fraise: In a bowl, whisk together sour cream

and whipping cream until smooth. Cover with plastic

wrap. Let stand at room temperature until thickened (24

to 36 hours). Refrigerate the cr�me fraise.

For pudding: In a large saucepan, combine rhubarb and

sugar. Bring to boiling over medium heat, stirring

frequently until rhubarb begins to release juices; reduce

heat. Cover and simmer the mixture for about 3 minutes

or till rhubarb softens. Stir in strawberries; cook, covered,

for about 2 minutes more till berries are softened. Stir in

blackberries; cook about 5 minutes more or till the

berries fall apart. Remove pan from heat. Transfer fruit

mixture to a non-metal bowl; cool. Stir in lemon juice and

salt. Remove the crust from the brioche; reserve the

crust for another use. Cut the bread into 1/2-inch cubes.

Assemble pudding: In six to eight 6-ounce custard cups,

spoon fruit mixture to make a 1/2-inch deep layer.

Sprinkle enough brioche cubes over fruit to form a solid

layer; gently press into fruit mixture to make a more solid

layer. Spoon in enough fruit to completely cover the

bread cubes; sprinkle with and press in bread cubes.

Repeat the layers to fill the cups slightly above the rims,

ending with fruit mixture. Place cups on a baking sheet.

Cover with waxed paper.

Refrigerate the pudding overnight.

Serve dessert with some cr�me fraise. Garnish with

fresh berries. Makes 6 to 8 servings.

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