Rhubarb Parfait with Compote

Boil water and sugar (1), add rhubarb (1) and cook gently for 10 min. Now crush together with cooking liquid and cool.

Beat egg yolks and sugar (2) to a light, thick cream. Stir in rhubarb puree and whipped cream. Freeze parfait for at least 3 hours.

For the compote, make white wine, sugar (3), lemon peel and cinnamon stalk on low fire for 5 min. Then add rhubarb and cook until just tender. Cool down.

To serve, arrange the compote in dessert bowls and place parfait slices on top.

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