Rhubarb – Parfait

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash, clean and cut rhubarb into pieces; Cover and cook with 3 tablespoons of water for 5-6 minutes. Let cool a little, then puree.
Beat the egg yolks and sugar with the whisk over a mild heat to a creamy mass. Remove the saucepan from the hob and continue beating for about 5 minutes until the mixture has cooled down.
Fold in the rhubarb puree and lemon juice. Whip the cream until stiff and fold in as well. Pour into an ice bomb mold and allow to set in the freezer.

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