Iced rose and yoghurt parfait with poached rhubarb and rhubarb jus

5 egg yolks

62.5g cater sugar

155ml Muscat wine

1 tbsp lemon juice

190 ml whipping cream

30ml rose water

400ml Greek yoghurt

500g rhubarb peeled

Sugar

Lemon juice

Lemon thyme

120g butter

120g sugar

120g demerara sugar

120g ground almonds

120g flour

1. Place the butter, sugars, almonds and flour in to a food processor and blitz to a crumb. Bake until golden, stirring often. Cool and blend to crumb consistency.

2. Sabayon the egg yolks, sugar and wine then chill over ice water and continue to whisk. Whip the cream to soft peaks then fold into the sabayon with the yoghurt, rose water and adjust with a few drops of lemon juice. Spoon the almond crumb into rings then pipe the parfait mixture into the rings and freeze.

3. Peel the rhubarb and cut into 20cm lengths. Make a very sweet syrup with the peel, sugar and lemon juice. Bring to the boil and pass. Vacume pach the rhubarb and syrup. Poach at 62 °C for 30 minutes, or until tender but firm. Chill in ice water. Remove from the bag and slice ‘petals’.