Rhubarb Sabayon with Strawberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 25 min Start to finish: 25 min Ingredients:
1 cup chopped fresh rhubarb stalks (2 large ribs) |
1/2 cup sugar |
1 cup orange muscat wine such as essensia |
1 qt fresh strawberries, trimmed and quartered |
2 large eggs |
Directions:
1. 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).
2. Divide strawberries among 6 stemmed glasses.
3. 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.
4. Cooks' note: Rhubarb purée can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs.
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