Recipe Favourites Desserts Rhubarb sabayon

Rhubarb sabayon 

Ingredients

2 large stalks rhubarb, washed and chopped

175g sugar

125ml orange Muscat wine

2 large eggs

Strawberries and/or mixed berries to serve

Method

Wash and chop rhubarb and place in a *Le Creuset 18cm Saucepan together with sugar and wine. Gradually bring to a simmer, stirring until sugar is dissolved; continue to simmer until rhubarb is tender and begins to fall apart, approximately 5 minutes. Puree rhubarb and juice in a blender until smooth.

Divide strawberries and or mixed berries between 6 tall stemmed glasses.

Beat eggs in a large deep metal or glass mixing bowl using a hand-held mixer on medium speed for 1 minute. Add hot rhubarb in a steady stream, beating constantly. Place bowl over a saucepan of simmering water and continue to beat until mixture thick, smooth and has tripled in volumne, approximately 6 minutes.

Remove sabayon from heat and carefully ladle over berries. Serve immediately.

Serves 6

*Le Creuset 18cm Saucepan available in Cherry Red or French Blue.  RRP $249.00