Rhubarb Parfait

Cut rhubarb into pieces, steam with water for 8 to 10 min until soft, cool and crush.

Stir egg yolks with sugar, beat until creamy and cool.

Mix rhubarb puree with egg yolk mixture and juice of one lemon.

Whip whipped cream until stiff and fold in. Fill the cream into glasses and freeze for about 2 hours.

Remove the parfait from the freezer 30 minutes before serving and sprinkle with pistachios.

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