Hurray…it’s finally here! Delicious Danish rhubarb with the gorgeous deep-red colour is in season again. Rhubarb can be used in all kinds of dishes. For instance, you can try serving rhubarb preserves with roast chicken or as a cake filling. Or, as in this recipe, the rhubarb can be cooked into a compote, then combined with cream, vanilla, icing sugar and egg yolks. This rhubarb ice cream tastes fabulous as a dessert on its own or served with cake.
- Cut the rhubarb into small pieces and rinse in cold water. Place the rhubarb in a saucepan along with the sugar and water, bring to the boil and cook for 7-8 minutes until you have a thick compote. Remove the saucepan from the heat and allow the rhubarb compote to cool. Parfait: Beat the egg yolks, icing sugar and vanilla seeds together until light and fluffy. Lightly whip the cream, then fold into the egg mixture to create a light and fluffy parfait. Finally fold in the rhubarb compote and pour into small dishes for individual servings or one large serving dish. Place the parfait in the freezer for a couple of hours before serving – taking care to stir once in a while. Tip: It’s a good idea to move the parfait from the freezer to the refrigerator about 20-30 minutes before serving. Parfait can also be prepared using an ice cream maker. To serve: As a dessert or with cake.