Recipe Frozen Strawberry-Rhubarb Parfait

Another beautiful strawberry-rhubarb combination in this frozen parfait!

INGRÉDIENTSPart #1

Part #2

Part #3

PRÉPARATIONPart #1

Without peeling the stalks, cut the rhubarb into pieces.
Cut the strawberries into 2 or 4 depending on their size.
Put the rhubarb in a small saucepan, add 40 g of sugar and a tablespoon of lemon juice, turn on the heat and let it simmer for 2 minutes.
Add the strawberries and continue cooking for another 2 to 3 minutes, until the rhubarb is cooked and tender, but do not overcook because the strawberries will lose their flavor.
Let cool slightly then mix everything until the mixture is nice and smooth then set aside in the refrigerator.

Part #2

In a metal bowl, beat the egg yolks with the sugar and vanilla sugar then place the bowl in a simmering bain-marie.
Work quickly until the mixture thickens then remove the bowl from the bain-marie and continue beating to make it gain volume.
Whip the cream into whipped cream and with a rubber spatula, gradually and very gently incorporate it into the beaten eggs.

Part #3

Beat the egg whites with the salt then while beating, add the sugar and whisk until the snow forms shines.
Gently fold the egg whites into the egg mixture.
Pour the strawberry-rhubarb coulis all at once over the top and with a spatula, stir two to three times gently and without overdoing it to keep the marbled texture.
Oil and line the mold with cling film and pour the mixture into it.
Cover the parfait
and put it in the freezer for at least 3 hours before cutting it into slices.
Decorate your plates with a few strawberries.