Rhubarb Sabayon with Strawberries

By jjadin

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
• Special equipment: an instant-read thermometer

Details

Servings 6
Cooking time 25mins

Preparation

Step 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).

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.