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
- of 2 mandarins, Juice
- of 1 lemon, Juice
- 4 egg yolks
- of 1 vanilla bean, Scraped seeds
- 200 ml thickened cream
- 200 gm créme fraîche
- 6 brioche rolls, split (see note)
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Warm 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.