Cut the rhubarb into very small pieces. Cover and soften at low temperature with a little water. Blend with a hand mixer until smooth and cool. Rinse, clean and crush a quarter kg of strawberries.
Separate the eggs. Beat the yolks with 7, 5 dag sugar and vanilla sugar until creamy. Whip the egg whites with the remaining sugar until stiff peaks form. Whip the cream until stiff as well. First fold the cream, then the beaten egg whites carefully into the yolk mixture.
Divide the mixture in half. Mix one half with the rhubarb puree, the other with the strawberry puree.
Line a loaf pan with foil. Spread the parfait mixture in layers in the mold. Now use a fork to mix (stew) in circles. Cover and place in the freezer for at least six hours.
Defrost in the refrigerator before serving. Cut into slices and garnish with the remaining strawberries and mint leaves.
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