Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert

INGREDIENTS

300g rhubarb stems, washed, trimmed and diced (generally 1 bunch)
150g raspberries, fresh or frozen
300ml thickened cream
3 tablespoons icing sugar
100g ginger biscuits, roughly chopped
4 tablespoons sweet/cream sherry, or liqueur of your choice — Grand Marnier or similar
toasted pistachio or almonds

METHOD

Cook the rhubarb with a little extra sugar and a splash of water until the pieces break down — cool.

Mix the raspberries and rhubarb together — test for sweetness — you may need to add a little sugar.

Whip the thickened cream and icing sugar together.

Place a layer of the ginger biscuit pieces into the base of 4 even-sized parfait glasses — small squat ones are the best; sprinkle with an equal amount of the sherry.

Add a layer of the rhubarb mixture, then some cream and then another layer of rhubarb — top with cream; refrigerate for 4 hours and serve topped with pistachios or almonds.