Rhubarb and Vanilla Parfait Cake

delicious.com.au

FrancesF

8 egg yolks (see notes)

240g caster sugar

1 tbs lemon juice

2 vanilla beans, split, seeds scraped

250g creme fraiche

225ml pure (thin) cream

¼ cup finely chopped preserved orange rind, plus extra to serve (see note)

1 cup rhubarb compote, plus extra for drizzling

subheading: Rhubarb oranges (makes 4 ½ cups):

2 bunches (700g) rhubarb, cut into 5cm lengths

250g caster sugar

Juice of 1 orange

subheading: Preserved oranges (makes 6 cups):

6 oranges

2 cups (450g) fine salt

2 whole cloves

½ tsp coriander seeds

Juice of 3 oranges

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Directions at delicious.com.au

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