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Rhubarb Parfait     Veg   CD  DP   50mins plus freezing

Serves 4    Cold  Fruit  Vegetarian  Dessert Ices  Gluten Wheat free



450g/1lb Young Rhubarb, sliced

240ml/8fl.oz. Water

350g/12oz Sugar

1 tbsp Water

5 Egg Yolks

480ml/16fl.oz. Whipping Cream




1. 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.


2. 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.


3. 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 colour.


4. 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 purée.


5. In another bowl, whip the cream then fold into the purée. 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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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