8 to 10 servings
- 500 g rhubarb
- 50 g sugar or sugar syrup
- 800 ml double cream (600 ml + 200 ml)
- 3-4 tbsp extrafine sugar
- 2 tbsp peanut butter
- 200 g dark chocolate (70% cocoa)
- 200 g different nuts or salted peanuts
- 2 tbsp light sugar syrup
Cut rhubarb into 5 cm long thin slices. Do not peel! Then place just enough rhubarb in the pot to cover the base in a single layer and add one tablespoon of sugar or syrup. Simmer over medium heat, mixing now and then, until the rhubarb softens, but still keeps its shape. This only takes a few minutes. Pour the mixture in a separate bowl and allow to cool. Reserve these for decorating. Repeat the process with the rest of the rhubarb and sugar (or syrup), but this time heat for longer, so that the rhubarb starts to break apart. Puree the mixture and cool.
Whip 400 ml of double cream with 2-3 tablespoons of sugar. Divide the whipped cream between two bowls. Add the cooled rhubarb puree to one bowl and peanut butter to the other.
Finely chop the chocolate. Heat the rest of the cream (200ml) in a pot, remove from heat and add the chocolate and mix until smooth. Toast the nuts on a pan with sugar.
Take a silicon loaf tin or line a metal one with clingfilm. Layer the mixtures starting with the peanut butter mix, then nuts (save some for decorating), then a bit of chocolate mixture and finally the rhubarb mix. Repeat until you have used all of the mixtures. Cover the tin with cling film and freeze for at least 6 hours.
Before serving thaw for half an hour at room temperature. Then tip onto a serving plate and decorate with rhubarb slices and nuts. Lay the rhubarb slices next to each other in the direction of cutting.