b'Rhubarb ParfaitJOHN TESARServes 61V pounds fresh, ripe rhubarb, trimmed and sliced V inch thick (about 4 cups or 1 pound prepped)V cup honeyZest and juice of 1 orangeV teaspoon lemon juice2 tablespoons finely chopped candied gingerV Tahitian vanilla bean, splitPinch Maldon sea saltX cup heavy whipping cream2 tablespoons C&H or Domino SugarFOR CANDIED RHUBARB STRIPS (OPTIONAL):1 stalk rhubarbV cup (3V ounces) C&H or Domino Sugar1 cup waterIf you would like to garnish the dessert with candied rhubarb strips, make them first.TO PREPARE THE PARFAIT:Put the rhubarb, honey, orange zest and orange and lemon juices, candied ginger, vanilla bean and Maldon salt in a saucepan over medium heat. Stir to combine. Then cover and cook, stirringevery few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool. Remove the vanilla bean and transfer the compote to a bowl. Refrigerate, uncovered, for at least 30 minutes, until very cold.Whip the cream and sugareither by hand or using an electric mixeruntil soft peaks form; the mixture should be stiff but not grainy. Set aside Bd cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into 6 V-cup glasses or dishes, and chill for 1 hour before serving topped with the reserved compote. Candied rhubarb strips (see accompanying recipe) may be added as an optional garnish.TO PREPARE CANDIED RHUBARB STRIPS:Preheat the oven to 200 degrees. Line a baking sheet with a Silpat mat or lightly greased parchment.Cut the rhubarb into 6-inch lengths. Cut each piece into strips Bi inch thick with a good peeleror mandoline. Combine the sugar and water in a saucepan over high heat and bring to a boil. Cook and stir until the sugar is dissolved, then remove from the heat. Dip the rhubarb ribbons into the syrup, then place them on the prepared baking sheet, laying them out flat and ensuring that they do not touch each other. Bake for about 45 minutes, until dry.CHEF STELLINOS SUGGESTED WINE PAIRING:Anna de Codornu Brut Ros182'