Pink Gin And Rhubarb Parfait



  • 1 orange or 2 clementines, cut in half
  • 4 sticks of rhubarb (if not available, use frozen), cut in 3 cm (1¼ in chunks)
  • 2 tbs soft brown sugar
  • 250 ml (9 fl oz) double cream
  • 3 egg whites
  • 100 g (3½ oz) caster sugar
  • 100 ml (3½ fl oz) Pink Gin, plus extra to serve (optional)
Recipe courtesy of The English Drinks Company.

Today is World Gin Day!

Sound like an excuse to start drinking? It isn’t just that . . . honest.

Anyway, given the occasion and the summery weather outside, we’ve decided to settle down with a nice palate-cleansing parfait. Join us!


  1. Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6. Line a loaf tin with two sheets of clingfilm.
  2. Place the rhubarb and oranges on to a baking tray and sprinkle with the brown sugar. Roast in the pre-heated oven for
    12 minutes until tender. Remove the oranges and half the rhubarb and put to one side for decoration.
  3. Return the remaining rhubarb to the oven and cook until soft, then remove and leave to cool.
  4. In a bowl, whip the egg whites and sugar to create a light meringue. In another bowl whip the cream to a soft peak.
  5. Blend the roasted rhubarb and the Pink Gin, then pour into the cream.
  6. Stir the rhubarb mixture into the cream using a spoon (to avoid over-whipping the cream). Fold the cream mixture and whipped egg whites together carefully, making sure you don’t over mix as you will lose the air.
  7. Pour the parfait into the prepared loaf tin. Give the tin a few taps to make sure that all the filling has filled the gaps, then place in the freezer. Freeze the parfait for at least 3 hours before slicing and serving with the remaining roasted rhubarb and orange. Add a final splash of Pink Gin on top of the parfait and fruit, if liked.


For more recipes from “The People’s Friend”, click here.

If  you’re looking for a good cocktail to celebrate World Gin Day, give this vintage Parma Violet drink a go!