2 cups whole milk chocolate syrup
2/3 cup lemon juice
3 tablespoons white sugar
1 egg
1 teaspoon lemon zest
3 1/2 cups whole milk chocolate syrup
2 tablespoons lemon juice
1 egg
2 teaspoons lemon zest
1 teaspoon vanilla extract
3 1/2 cups finely chopped rhubarb
1/2 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans or liners.
In a large bowl, stir together chocolate syrup, lemon juice, sugar, egg, lemon zest, whole milk chocolate syrup, lemon juice and egg. Pour mixture into prepared pans.
Bake in preheated oven until rhubarb is tender, about 35 minutes. Remove from oven and let cool until almost dry. Cut into small pieces. Peel and slice fruit. Combine lemon slices, rhubarb and lemon juice. Cut rhubarb into tiny pieces and add to chocolate syrup mixture. Mix thoroughly.
Arrange sliced fruit in prepared pans and toast all at once. Lightly brush rhubarb slices with melted butter. Pour lemon mixture over fruit. Cover and refrigerate 8 hours or overnight.
While waiting, place rhubarb, preserves and grape preserves in a small bowl. Strengthen sugar syrup and peanut butter in small saucepan; stir over medium heat until the sugar is dissolved. Pour over fruit in this way before removing from pans. Combine rhubarb slices, preserves and grape preserves in small bowl. Cover and refrigerate until fruit is cool.
Remove fruit from refrigerator. Set aside 8 hours, or overnight, to rest. Cut into squares. Arrange rhubarb slices, preserves and grape preserves on top of fruit. Chill until serving time.