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Rhubarb Sabayon with strawberries Recipe

Ingredients

How to make it

  • 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.

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    " It was excellent "
    chefmeow ate it and said...
    Yum, this sounds fantastic and the picture is fantastic. Great post and a very high 5.
    Was this review helpful? Yes Flag

The Cook

blackcupcake CHIOS, GR

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