White Chocolate Rhubarb Parfait

1. 1

   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.

2. 2

   Whisk together the eggs and remaining sugar until thick and creamy. Fold in the melted white chocolate and cream.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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