For the roasted rhubarb
For the chocolate parfait
For the cream
To prepare the rhubarb:
Prepare the oven to 180°C/fan 160°C/gas 4. Place the rhubarb on a baking tray lined with baking parchment. Sprinkle over the ground ginger, orange zest, orange juice and Siúcra Caster Sugar and leave to roast for about 12 minutes or fully cooked (this will depend on the size of the rhubarb stalks). Leave to cool completely.
To prepare the parfait:
Melt the chocolate and vanilla extract in a bain marie – (bowl over simmering water). Place the egg yolks into another bowl over simmering water and whisk, adding the Siúcra Golden Caster Sugar and whisking until light and fluffy. Cool the melted chocolate and take the egg sugar mixture from the heat. Cool slightly and then combine with the cool melted chocolate and fold in the cream.
Spoon the parfait into 2 pretty glasses and place in the fridge for at least 3 hours to set.
To prepare the cream, lightly whisk together the cream, Siúcra Icing Sugar and rhubarb or pomegranate juice together until soft peak. Spoon into the set chocolate parfait.
When ready to serve, spoon the cold roasted rhubarb on the top and sprinkle over the pomegranate seeds, decorate with a mint leaf on top of each.
Recipe supplied by Catherine Fulvio