Rhubarb Parfait, Poached Rhubarb & Almond Cake

serves 10

poaching rhubarb
12 stalks of rhubarb,
washed & cut into
3cm lengths
100g sugar
30ml lemon juice

rhubarb parfait
poached rhubarb (see above)
200g sugar
50ml sweet wine

sabayon mixture
5 egg yolks
150g sugar
½ lemon, juice

400ml double cream

soft almond cake
240g ground almonds
60g self-raising flour
110g brown sugar
100g sugar
10 egg whites

Poach the rhubarb with the sugar and lemon juice in a frying pan over a gentle heat until the rhubarb has softened but still holds it shape. Remove from the heat and strain the juice from the rhubarb – reserve. Allow the rhubarb to cool before reducing the liquid over a gentle heat to thicken.

Marinate the rhubarb in the sugar and wine for the parfait overnight. The next day, cook the rhubarb until very soft. Blend the rhubarb until smooth and leave to cool.

Mix the egg yolks for the sabayon with the sugar and whisk in a bain marie over a gentle heat for five minutes until the mixture is frothy and creamy and has doubled in volume. Pour into one lined terrine mould or a bread tin and freeze.

Mix the ground almonds, flour and brown sugar. Stiffly beat the egg whites with sugar then mix with the dry ingredients. Bake the cake in a greased and lined cake tin for 40 minutes in a pre-heated oven at 180°C.

Plate the dish as pictured to serve.