For the custard parfait, place the sugar and water into a pan over a medium heat and, using a sugar thermometer to measure, heat the solution to 121C/250F (soft ball).
In a clean bowl, whisk the egg yolks and vanilla seeds until pale and fluffy. Add the soft ball sugar solution and the soaked gelatine leaf (squeezed of any excess water). Stir together to combine and dissolve.
Whip the cream until soft peaks form when the whisk is removed and fold into the egg yolk and sugar mixture.
Divide the parfait mixture among four small dariole moulds and place into the freezer to freeze.
For the passion fruit granita, place the passion fruit purée, sugar and water into a pan over a medium heat and stir to combine and dissolve the sugar. Add the gelatine leaf (squeezed of any excess water) and stir together to combine and dissolve.
Remove from the heat and pass through a sieve into a large deep-sided tray.
Place the tray into the freezer. At 20 minute intervals, stir the mixture with a fork until the granita is set.
For the rhubarb, cut the rhubarb into 10cm/4in long pieces, then finely slice rhubarb into ½cm/¼in thick strips on a mandoline.
Place the rhubarb into a vacuum pack bag with the orange juice, blood orange juice and sugar, then seal them. Place into a water bath at 70C/158F and cook for 30-35 minutes, or until the rhubarb is tender.
Open the bag and pour the contents through a sieve into a pan, reserving the liquid. Place the rhubarb pieces onto a tray and place into the fridge to cool quickly.
Place the reserved cooking liquid over a medium heat and bring to the boil. Reduce the heat to simmer and reduce the liquid by two thirds to create a syrup consistency.
For the crumble topping, preheat the oven to 180C/360F/Gas 4.
In a clean bowl, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs.
Add the sugar and mix until combined.
Sprinkle the crumble mixture onto a baking tray and place into the oven to bake for 15 minutes, or until golden-brown. Remove from the oven, leave to cool, then crumble into fine crumbs.
Remove the parfaits from their moulds and roll in the crumble mixture to completely coat, then return to the feezer until ready to serve.
To serve, place four rhubarb strips into the centre of each plate and brush with the reduced juice mixture.
Place a crumble-coated parfait on top of each and dust with a little icing sugar. Place a spoonful of the granita alongside and serve.
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