For this, the compote is mixed smooth, mixed with thick whipped cream and finally frozen in the ice cream maker. In this way, a possibly overcooked compote can still be saved in the most elegant way! Clean the rhubarb, remove the peel, cut it into pieces, mix it with the sugar and let it stand until it has drawn juice. Drain the juice into a shallow, wide saucepan and bring to the boil. Add lemon zest and lemongrass, quartered lengthwise, and finely grated ginger.
Add the rhubarb pieces and cook gently until tender. While the pieces still give – they should however already be cooked – lift out approx. 1/4 of them to the decoration and put cooled down.
Finally cool the rest, whisk in a hand mixer or with a hand blender until smooth and mix with the fresh cream.
Repeatedly season the quantity and check for the necessary sweetness. Blend in the ice cream maker until creamy and freeze.
Tip: If you don’t have an ice cream maker, fold the stiff whipped cream (about 250 grams to the above amount) into the smoothly mixed rhubarb compote, fill the amount into a loaf pan and let it set in the freezer. Line the mold with plastic wrap beforehand – this will make it easy to pull the finished ice cream parfait out of the mold later.
Serve: Either shape the rhubarb ice cream into balls with the portioner or cut the parfait into slices. Arrange each on dessert plates.