Rhubarb Parfait with Strawberry Salad

Rinse and clean the rhubarb and cut into pieces. Put sugar and rhubarb in a frying pan and lightly caramelize.

Stew everything while stirring for approx.

5 min until soft.

Put the rhubarb in a suitable bowl and mash with a hand blender. Fold in half of the vanilla sugar. Beat egg yolks until thick. Add rhubarb puree, lime zest and juice and fold in.

Whip the cream until stiff and fold into the mixture. Rinse strawberries, clean and crush half. Chop remaining strawberries into small pieces.

Half of the strawberry puree on the rhubarb mixture form and mix both a little bit together. Fill parfait mixture into a loaf pan (about 28 cm long) and freeze for about 4 hours.

Stir remaining strawberry puree, powdered sugar, remaining vanilla sugar, juice of one lemon and gelatin thoroughly, spread evenly on plates. Add the finely chopped strawberries.

Loosen parfait with a pointed kitchen knife at the edge of the mold. Briefly immerse in hot water and turn out onto a plate. Cut the parfait into slices and arrange on the plates. Decorate with lemon balm if desired.

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