Rinse the rhubarb and chop into small pieces. Put the rhubarb and tarragon in a saucepan with the water. Cover and simmer for 5 minutes. Mix in the steviasugar, glucose syrup and vanilla sugar. Allow to cool. Add the crème fraîche. Churn the mixture in an ice cream machine. Alternatively, freeze it in a mould for at least 4 hours. Serve the parfait with strawberries, if desired.
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