Rhubarb Parfait

Preliminary remark

1. I actually wanted the beautiful raspberry rhubarb for this dessert, but it was no longer available. So I took the normal rhubarb and added a little raspberries, not too much – just so that the color is right and you can easily taste the raspberries at the end.

preparation

1. Let the frozen raspberries thaw, puree and press through a sieve. Wash and dry the rhubarb and then cut into small pieces and put in a saucepan, sprinkle 3 tablespoons of raw cane sugar over it and let stand for 30 minutes so that the rhubarb draws a little juice and so there is no need to add water.
2. Then bring the rhubarb to the boil and when it starts to dissolve, remove from the heat, let it cool down a little and then finely puree with the hand blender and then let it cool completely and then fold in the raspberry pulp.
3. Separate the 3 eggs. Beat the egg whites with a pinch of salt until stiff. Whip the cream until stiff too, being careful not to whip it too stiff. It should be rather creamy. Otherwise the parfait tastes too buttery and the cream reaches its greatest volume just before it is completely stiff.
4. Beat the 3 egg yolks with the Marsala and 2 tablespoons of raw cane sugar over the water bath until frothy. When the mass has a nice thick consistency, it is beaten cold over a bath with ice water so that the consistency is retained. Now stir in the rhubarb and raspberry puree.
5. Now the cream is first folded in and finally the egg white is carefully folded in. Knock out a terrine form with cling film (a box cake form is also possible – or even portion forms – there are no limits to the imagination).
6. Fill the parfait mixture into the terrine mold, chop it up a few times so that there are no air holes and then smooth it out, put the lid on and put it in the freezer for at least 12 hours.
7. 20 – 30 minutes before serving, remove the mold from the freezer and place in the refrigerator. Then overturn the mold, peel off the foil and cut into slices. Arrange the slices on a dessert plate, add the strawberry syrup and maybe decorate a little.