Ingredients

• 1 cup - fresh Rhubarb, peeled and chopped
• 1 cup - fresh Strawberries
• 1/2 cup - Granulated sugar
• 2 tbsp - light corn syrup
• 2 - large sprigs of mint
• 1/3 pint - heavy whipping cream
• 2 tbsp - dessert wine
• 1/3 cup - Scotch whisky (blended)
• 3 - Eggs, separated

How to Make Strawberry and Rhubarb Parfait

• Combine rhubarb, strawberries, sugar, mint and dessert wine in a saucepan.
• Bring rhubarb mixture to a boil and simmer for 10 mins until fruit is soft.
• Puree rhubarb mixture in a food processor.
• Sieve and cool.
• Whisk the whisky, sugar, corn syrup and egg yolks in a double boiler until light and frothy.
• Whisk egg whites and whipping cream to soft peaks.
• Add rhubarb mixture to cooled egg yolk mixture.
• Gently fold in cream and egg whites.
• Place in terrine or individual moulds and freeze.
• To serve, slice or turn out of moulds.