Directions:
- Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
- Divide strawberries among 6 stemmed glasses.
- Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.
- Cooks' note: Rhubarb purée can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.64 Kcal (283 kJ) | ||
| Calories from fat | 15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 3% | |
|---|---|---|---|
| Cholesterol | 62mg | 21% | |
| Sodium | 24.7mg | 1% | |
| Potassium | 84.82mg | 2% | |
| Total Carbs | 11.34g | 4% | |
| Sugars | 10.1g | 40% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.05 Kcal (578 kJ) | ||
| Calories from fat | 30.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 3% | |
|---|---|---|---|
| Cholesterol | 126.53mg | 21% | |
| Sodium | 50.41mg | 1% | |
| Potassium | 173.1mg | 2% | |
| Total Carbs | 23.15g | 4% | |
| Sugars | 20.62g | 40% | |
| Dietary Fiber | 0.91g | 2% | |
| Protein | 4.88g | 5% | |
| Vitamin C | 5.7mg | 5% | |
| Iron | 0.7mg | 2% | |
| Calcium | 55.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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