Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts.
Chop the rhubarb thinly and place in a saucepan along with the 36 grams of sugar and the water. Bring to a boil, then reduce heat to medium. Add the ginger and cardamom and simmer until rhubarb is soft.
Remove from heat, transfer to a blender and blend until smooth. Blend in lemon juice.
In a bowl, whisk the eggs with the second sugar until light in colour. While still whisking, add the rhubarb mixture slowly into egg mixture.
Return to saucepan and continue to cook over medium-low heat. Stir constantly with a wooden spoon, until thick. Remove from heat and stir in butter, a cube at a time, until smooth. Allow to chill and set in the refrigerator overnight.
Make the yogurt:
Add the three ingredients to a stainless steel bowl and whisk to completely dissolve sugar. Place the bowl in the refrigerator to chill the mixture to 7ºC.
Once cooled, churn the mixture in an ice cream maker, following the manufacturer's instructions.
Make the bars:
Place molds on a flat dish and alternate adding the curd and frozen yogurt. Tap to level the molds and remove any excess using an offset spatula. Insert popsicle sticks and place in freezer for 8 - 12 hours.
When ready, dip in chocolate and nut crumble and store in an airtight container in the freezer until ready to enjoy.
Notes
If you prefer a more refined curd, pass the mixture though a sieve to remove any bits after blending.