Rhubarb parfait (8p)

400 g rhubarb

1 tea spoon vanilla sugar or 1 vanilla bean

4 dl sugar

1 table spoon lemon juice

6 egg yolk

6 dl double cream

Cut the rhubarb in 1 cm big pieces. Place rhubarb, vanilla sugar or vanilla bean and half of the sugar in a saucepan. Boil on medium heat for 15 minutes. Stir from time to time. Take out the vanilla bean if you have used that. Add the lemon juice and let cool completely. Cover the inside of a tin with plastic foil. Whisk the egg yolk and the rest of the sugar fluffy. Add the rhubarb jam. Whisk the cream and add as well. Pour the mix in the tin and leave the the freezer for at least 8 hour.