Rhubarb Parfait with Strawberry Sauce

Soften the rhubarb with Grand Marnier and the sugar (1).

Puree and cool.

Whip the yolks with the sugar (2) over a hot water bath to a thick cream. Remove from the water bath and whip until cooled. Now add the rhubarb puree.

Whip the cream until stiff. Whip the egg whites with the sugar (3) until stiff. First fold the cream, then the whipped cream into the rhubarb cream. Fill the mixture into portion moulds and freeze.

For the sauce, rinse the strawberries in cold water, remove the leaves, marinate with the powdered sugar and orange juice for about 120 minutes. Now finely crush them.

Place the ramekins briefly in hot water and turn the rhubarb parfaits out onto plates. Serve with the strawberry sauce.

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