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Roast-rhubarb parfait brioche sandwiches

Australian Gourmet Traveller recipe for Roast-rhubarb parfait brioche sandwiches

By Emma Knowles
  • 30 mins preparation
  • 15 mins cooking plus cooling, freezing
  • Serves 6
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Roast-rhubarb parfait brioche sandwiches
You'll need to begin this recipe a day ahead.


  • 400 gm rhubarb (about ½ bunch), cut into 7cm lengths
  • 240 gm caster sugar
  • 60 ml dessert wine
  • Juice of 2 mandarins
  • Juice of 1 lemon
  • 4 egg yolks
  • Scraped seeds of 1 vanilla bean
  • 200 ml thickened cream
  • 200 gm créme fraîche
  • 6 brioche rolls, split (see note)


  • 1
    Preheat oven to 160C. Spread rhubarb in a roasting pan, scatter with 110gm sugar, drizzle with wine, mandarin juice and lemon juice, roast until tender (10-15 minutes) and set aside to cool. Remove one-third of rhubarb with a slotted spoon (refrigerate remaining rhubarb mixture), finely chop and refrigerate until required.
  • 2
    Meanwhile, whisk yolks, vanilla seeds and remaining sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer and whisk until cool (2-3 minutes). Whisk cream and créme fraîche in a separate bowl until soft peaks form, fold in egg mixture then fold in chopped rhubarb. Spoon into a container, cover and freeze until firm (6 hours-overnight). Makes about 1 litre.
  • 3
    Warm remaining rhubarb mixture in a saucepan over low heat. Meanwhile, preheat grill to high heat and lightly toast cut-sides of brioche (1-2 minutes). Place brioche bases on serving plates, top with a scoop of parfait, spoon a little rhubarb syrup over, sandwich with tops and serve immediately with remaining rhubarb.


Note Brioche rolls are available from select pâtisseries; you may need to order them ahead. To make your own, see our brioche recipe, and shape the dough into six rolls.