White Chocolate Rhubarb Parfait - cooking recipe

Ingredients

1 1/2 cups sugar
1 1/2 lbs rhubarb, cut into 2 inch pieces
2 None medium eggs
3.5 oz white chocolate, melted, plus extra, grated, to decorate
1 1/4 cups heavy cream, lightly whipped

Preparation

Line a loaf pan with plastic wrap. In a saucepan, bring 1 1/4 cups sugar and 2 cups water to a boil, stirring. Add the rhubarb; simmer for 5 minutes until just tender. Cool.
Whisk together the eggs and remaining sugar until thick and creamy. Fold in the melted white chocolate and cream.
Pour half the chocolate mixture into the pan. Drain 8 pieces of rhubarb; place in 2 strips running the length of the pan. Cover with remaining chocolate mixture. Freeze until firm, at least 4 hours. Serve sliced with the remaining rhubarb compote. Decorate with grated white chocolate.