Honey Ice Cream Parfait with Rhubarb

Let the sugar get hot on a medium heat. Stir constantly. When the liquid mass takes on color, add the finely chopped rhubarb sticks and simmer together over a low heat until the mass has boiled down together. Let cool slightly. Serve the caramelized rhubarb warm.

Mix the egg yolk and milk with the whisk. Slowly add the honey and vegetable oil. Mix with the whisk until the honey has dissolved. Stir in the cornstarch and vanilla pod, stir everything together until a homogeneous mixture is obtained. Freeze the mixture in an ice cream maker. Don't let it get too tight.

Wash and clean the rhubarb and cut 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 a loaf pan and let it set in the freezer for 4 hours. Take out of the freezer 1 hour before serving and let thaw in the fridge.